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Bougatsa is much more than just a pastry; it is a cornerstone of Greek culinary heritage that has delighted taste buds for generations. Originating from the northern regions of Greece, particularly Thessaloniki, this flaky pastry has woven itself into the fabric of Greek culture. It is traditionally enjoyed for breakfast or as a snack, often accompanied by a cup of strong Greek coffee. The pastry comes in both savory and sweet variations, making it a versatile dish that can be enjoyed at any time of day.
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Bougatsa: A Delightful Greek Pastry

Discover the irresistible delight of Bougatsa, the flaky Greek pastry with a creamy custard filling that has captured hearts for generations. Originating from Thessaloniki, this pastry is perfect for breakfast or dessert. Learn how to create your own Bougatsa with our step-by-step guide, featuring essential tips and ingredient highlights. Unveil the joy of Greek traditions and savor every bite! #Bougatsa #GreekPastry #Dessert #HomemadeGoodness #CulinaryTradition #BakingJoy

Ingredients

1 package of phyllo dough (16 oz), thawed

2 cups semolina flour

4 cups milk

1 cup granulated sugar

3 large eggs

1 tsp vanilla extract

1/2 cup melted butter (plus extra for brushing)

Zest of 1 lemon

Powdered sugar (for dusting)

Cinnamon (for dusting)

Instructions

Prepare the Filling:

    In a medium saucepan over medium heat, combine the milk and semolina flour, whisking until smooth. Gradually add granulated sugar and continue whisking until thickened (about 5-7 minutes).

      Add Eggs and Flavor:

        Remove the saucepan from heat. Beat the eggs in a bowl and then temper them by slowly adding a few spoonfuls of the warm semolina mixture to the eggs, whisking continuously. Once combined, return this mixture to the saucepan and stir until fully incorporated. Add the vanilla extract and lemon zest, mixing well. Set aside to cool.

          Prepare Phyllo Layers:

            Preheat your oven to 350°F (175°C). Brush a 9x13 inch baking dish with melted butter. Carefully unroll the phyllo dough and cover it with a damp cloth to prevent drying out. Lay the first sheet in the dish, brushing it lightly with melted butter. Repeat this with about 6 sheets, creating a layered base.

              Add the Filling:

                Pour the cooled semolina filling over the phyllo layers, smoothing it out evenly.

                  Layer the Top:

                    Continue to layer the remaining phyllo sheets over the filling, brushing each layer with butter. Aim for around 6-8 sheets on top, making sure to brush the last sheet generously with melted butter.

                      Cut and Bake:

                        Before baking, use a sharp knife to cut the pastry into diamond or square shapes (this will make it easier to serve). Bake in the preheated oven for 30-40 minutes, or until golden brown and crispy on top.

                          Serve:

                            Once baked, remove from the oven and let it cool slightly. Dust with powdered sugar and cinnamon before serving. Enjoy your delightful Bougatsa warm or at room temperature!

                              Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 12 pieces