Sugar-Free Greek Bougatsa

Indulge in the timeless flavors of Greece with this guilt-free Sugar-Free Greek Bougatsa recipe! This light, flaky dessert features layers of buttery phyllo dough wrapped around a creamy, custard-like semolina filling that's naturally sweetened with your choice of Stevia or Erythritol. Infused with fragrant vanilla, zesty lemon, and a hint of cinnamon, this no-sugar-added bougatsa delivers all the traditional richness without compromising on health-consciousness. Perfectly golden and baked to perfection, it's an elegant, low-sugar treat that’s ideal for breakfast, a snack, or even a celebratory dessert. Serve warm with a dusting of cinnamon and enjoy this Mediterranean classic with a healthier twist!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 8 sheets phyllo dough sheets
• 100 grams unsalted butter
• 80 grams semolina flour
• 500 milliliters milk
• 40 grams natural sweetener (e.g., Stevia or Erythritol)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 0.5 teaspoon cinnamon
• 1 tablespoon cornstarch
• 2 tablespoons water

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

Melt the butter in a small saucepan over low heat. Reserve a small portion for brushing the phyllo later.

Step 3

In a medium saucepan over medium heat, add the milk, natural sweetener, and bring to a simmer.

Step 4

Stir in the semolina flour slowly to avoid lumps, reduce the heat to low, and continue stirring until the mixture thickens, about 5 minutes.

Step 5

Whisk the egg in a small bowl, then slowly add it to the semolina mixture, stirring constantly to prevent the egg from curdling.

Step 6

Add vanilla extract, lemon zest, and cinnamon to the mixture, stirring to combine and remove from heat. Allow it to cool slightly.

Step 7

Dissolve the cornstarch in the water and mix it into the custard to give a nice glossiness and consistency to the filling.

Step 8

On a clean working surface, lay one phyllo sheet and brush with melted butter. Place another sheet on top and brush again. Repeat this process with four sheets total.

Step 9

Spread half of the semolina mixture evenly over the phyllo stack.

Step 10

Roll the phyllo pastry tightly to form a log, tucking the edges to enclose the filling.

Step 11

Repeat with the remaining phyllo sheets and filling.

Step 12

Place both logs onto a baking sheet lined with parchment paper, brush the tops with butter, and score lightly on the surface for easy slicing after baking.

Step 13

Bake in the preheated oven for 30-40 minutes or until golden brown.

Step 14

Remove from the oven and allow to cool slightly before slicing and serving.

Step 15

Optionally, dust with additional cinnamon before serving.

Nutrition Facts

Serving size	(996.7g)

Amount per serving	% Daily Value*
Calories	1888.1

Total Fat 111.1g	0%
Saturated Fat 58.6g	0%
Polyunsaturated Fat 2.3g
Cholesterol 487.4mg	0%
Sodium 1241.8mg	0%
Total Carbohydrate 218.3g	0%
Dietary Fiber 10.0g	0%
Total Sugars 26.2g
Protein 46.2g	0%

Vitamin D 280.7IU	0%
Calcium 725.9mg	0%
Iron 4.9mg	0%
Potassium 1180.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.6%

Protein: 9.0%

Carbs: 42.4%