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Bougatsa

Name: Bougatsa
Total time: 50 min
Yield: Serves 6
Cuisine: Greece
Ingredients: 10 Phyllo Dough; 500ml Milk; 80g Semolina flour; 100g Sugar; 2 Egg; 100g Butter (melted); To taste Powdered Sugar (to finish); To taste Cinnamon (to finish)

Dessert

⏱ 50 min

👥 Serves 6

Difficulty ⭐⭐

Crisp phyllo filled with semolina custard — a breakfast pastry from Thessaloniki.

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📖 The Story Behind This Dish

Bougatsa is a breakfast pastry born in Thessaloniki, Greece's second city. A sweet semolina custard is baked between many crisp layers of phyllo, then finished with plenty of powdered sugar and cinnamon. Specialty shops are busy from early morning with people wanting it fresh from the oven.

🌆 Where it's eaten: At an old bougatsa shop in Thessaloniki, locals queue in the morning as the owner dusts a fresh pie with sugar.

🥕 Ingredients (serves 6)

Phyllo Dough 10
Milk 500ml
Semolina flour 80g
Sugar 100g
Egg 2
Butter (melted) 100g
Powdered Sugar (to finish) To taste
Cinnamon (to finish) To taste

👩‍🍳 Instructions

Heat the milk and sugar in a pot and cook, adding the semolina gradually, until thick.
Turn off the heat, beat in the egg to make the custard, and let it cool.
Layer phyllo sheets in a pan one at a time, brushing each with butter.
Pour in the custard and cover with more phyllo.
Bake at 180°C for about 30 minutes and sprinkle with powdered sugar and cinnamon.

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