This was a tough one to rate because fresh out of the oven it was fabulous, someting of a cross between a bougatsa and a galaktoboureko. However when it cooled and after refrigeration it became a bit heavy and eggy and wasn't as good. This is something you would make to be eaten right away so 4 stars. Edited to add: After consulting with Evelyn I broke down the method into two steps. I baked the pastry and butter until golden brown the previous night and made the custard the following morning so that the bougatsa was fresh for breakfast. It worked beautifully and I would recommend making this recipe in this way because it really is best eaten hot out of the oven.