Bougatsa: Buttery Fillo Pastry Parcels with Creamy Semolina Custard
If you’re craving a taste of Greece, there’s a delicious pastry you simply can’t miss: bougatsa. This buttery, flaky Fillo pastry filled with a velvety semolina custard is one of Greece’s most beloved treats. Whether enjoyed for breakfast, as a snack, or a sweet finish to a meal, bougatsa is a comfort food that brings together the rich traditions of Greek baking with a delightful balance of textures and flavours.
What Is Bougatsa?
Bougatsa is a traditional Greek pastry made with layers of fillo dough that are either baked or fried to create a crispy, golden shell. The filling can vary, but the most classic version contains a creamy semolina custard that is both rich and smooth. After baking, Bougatsa is typically sprinkled with icing sugar and a pinch of cinnamon, adding an extra layer of sweetness and warmth to the dish.
In Greece, you’ll find Bougatsa being sold in bakeries, often enjoyed with a cup of coffee for breakfast or as an afternoon treat. It’s one of those pastries that’s as comforting as it is indulgent—perfect for satisfying a sweet tooth.
Why You’ll Love Bougatsa
Flaky, Buttery Goodness: The layers of buttery, crispy fillo pastry are what make Bougatsa so irresistible. Every bite gives you a satisfying crunch, giving way to the creamy custard filling inside.
Rich, Creamy Semolina Custard: The custard filling is luxuriously smooth and rich, with just the right balance of sweetness. It’s made with semolina, which adds a slight texture and nuttiness to the filling that perfectly complements the delicate pastry.
Sweet, Warm Spices: The icing sugar and cinnamon sprinkled on top give Bougatsa a sweet, comforting finish that makes it feel like a special treat. The cinnamon adds warmth and depth, balancing out the sweetness of the custard.
Perfect for Any Occasion: Whether you're serving it for breakfast with a cup of coffee, as an afternoon snack, or for dessert after a delicious meal, Bougatsa is a versatile pastry that’s always a hit.
BOUGATSA | Greek Custard Fillo Pies
Mary PolitisIngredients
- 1 L full cream milk
- 130 g fine semolina
- 130 g caster sugar
- 1 ribbon of lemon rind
- 1 egg
- 30 g cold unsalted butter
- 375 g Fillo Pastry 3 sheets per bougatsa parcel
- 150 g melted butter for brushing for brushing
- Icing sugar and ground cinnamon for dusting for dusting
Instructions
Prepare the custard
- Begin by adding the milk, semolina, sugar, and lemon rind to a pot over medium heat. Continuously whisk until the mixture forms a custard-like consistency (approximately 10 minutes). Turn the heat off, and add the cold butter and whisk it through until it melts, followed by the egg, whisking it quickly to avoid scrambling. Set the custard aside to cool and thicken slightly with a piece of plastic wrap over the surface of the custard and prepare your filo pastry.
Prepare the Fillo Pastry
- Preheat the oven to 170 degrees Celsius fan forced. Lay three sheets of filo pastry per bougatsa parcel out flat and generously brush each layer with melted butter.
- Spoon 5 -6 soup spoonfuls of custard onto the buttered pastry at the centre and toward the bottom, then fold the bottom over the custard. Bring in the sides to seal the ends, and butter, then carefully fold the pastry over into a parcel, keeping the seam side down.
- Brush each parcel with more melted butter and bake for approximately 30 minutes or until golden. If you notice the filo pastry is browning too quickly, move your tray to the bottom of your oven for a slower bake. This ensures all layers bake crispy.
- Sprinkle with icing sugar and plenty of ground cinnamon, and enjoy warm.
delicious. can’t wait to try making this!