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Bougatsa, a delectable pastry hailing from Greece, stands as a testament to the country's rich culinary heritage. With its origins deeply rooted in the northern regions, particularly in Thessaloniki, bougatsa has evolved into a beloved treat that captures the hearts and palates of locals and visitors alike. Whether enjoyed as a breakfast item, snack, or dessert, this pastry has become synonymous with Greek comfort food. The cultural significance of bougatsa is profound; it is often associated with family gatherings, festivals, and local celebrations, making it not just a dish but a cherished tradition.
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Bougatsa: A Delightful Greek Pastry

Discover the delicious world of bougatsa, a traditional Greek pastry that combines flaky phyllo dough with rich and creamy fillings. Originating from Thessaloniki, this sweet and savory treat is perfect for breakfast, snacks, or dessert. While the custard-filled version is a fan favorite, savory options with cheese or meat add to its charm. Enjoy making this beloved dish at home, and taste the flavors of Greece! #Bougatsa #GreekCuisine #PastryLove #HomemadeTreats #Foodie #CulinaryTradition

Ingredients

4 sheets of phyllo pastry

1 cup of semolina flour

2 cups of milk

1/2 cup of granulated sugar

2 large eggs

1/4 cup of unsalted butter (melted)

1 teaspoon of vanilla extract

1/4 teaspoon of salt

Powdered sugar for dusting

Cinnamon for garnish (optional)

Instructions

Prepare the Filling: In a medium saucepan, combine the semolina flour, milk, sugar, and salt. Cook over medium heat, stirring constantly until the mixture thickens (about 5-7 minutes). Remove from heat.

    Combine with Eggs: In a bowl, whisk the eggs and vanilla extract together. Gradually add the hot semolina mixture to the eggs, stirring continuously to temper the eggs and prevent them from scrambling. Once combined, set aside.

      Prepare the Phyllo: Preheat your oven to 350°F (175°C). Melt the butter in a saucepan or microwave. Gently unfold the phyllo sheets and lay one sheet on a clean surface. Brush it lightly with melted butter. Place a second sheet on top and brush that with butter as well. Repeat this for a total of 2 layers.

        Add the Filling: Spoon the semolina filling along one edge of the phyllo, leaving about an inch of space on the sides. Roll the phyllo over the filling to form a log. Place the rolled pastry seam-side down on a greased baking sheet.

          Repeat: Repeat the phyllo layering and filling process with the remaining sheets and filling. You can shape them into logs or coils, depending on your preference.

            Bake: Brush the tops of the bougatsa with any remaining melted butter. Bake in the preheated oven for about 30-35 minutes or until golden brown and crispy.

              Serve: Let the bougatsa cool slightly before cutting into pieces. Serve warm, dusted with powdered sugar and a sprinkle of cinnamon if desired.

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6-8