Vida Recetas Editorial
The Greek dessert Bougatsa is an irresistible delicacy that combines crispy layers of phyllo dough with a creamy semolina filling, scented with vanilla and cinnamon. Originally from the region of Macedonia in northern Greece, this pastry has become a classic of Mediterranean baking, perfect for breakfast, a snack, or as a dessert after a special meal.
The texture is a golden, flaky exterior that contrasts wonderfully with the soft and silky heart of the cream. Although the traditional recipe is made with semolina, there are variations with cheese or even apple, but the cream version is the most popular and the one we present here.
This medium-difficulty recipe is ideal for those who want to surprise their guests with an elegant and authentic sweet. The process requires patience to work with the phyllo dough, but the final result is worth every minute. Pair it with Greek coffee or tea, and enjoy a bite that will transport you straight to the tavernas of Thessaloniki.
Prep
60 min
Servings
8
In a saucepan, combine semolina, sugar, and milk. Cook over medium heat, stirring constantly, until it thickens into a custard. Remove from heat, add butter, and let it cool.
Preheat the oven to 350°F (175°C). Grease a baking dish.
Beat the eggs and vanilla extract. Slowly add them to the semolina custard, mixing well.
Layer half of the phyllo sheets in the baking dish, brushing each layer with melted butter.
Pour the custard over the phyllo layers.
Layer the remaining phyllo sheets on top, brushing each layer with butter.
Score the top phyllo layers into squares or triangles.
Bake for 40-45 minutes or until golden brown.
Remove from the oven, dust with powdered sugar, and garnish with cinnamon.
Serve warm and enjoy your homemade Bougatsa!
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 60 minutes and the cooking time is minutes.
This recipe is designed for 8 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
