The BOUGATSA is a typical Greek dessert originating from Macedonia and enjoyed throughout Greece, especially in Thessaloniki. It consists of a crispy layer of phyllo pastry filled with semolina cream, served warm or lukewarm.
Delicately sweet with vanilla notes, it is distinguished by the contrast between the outer crispiness of the phyllo and the softness of the creamy interior. It is often eaten for breakfast or as a snack, accompanied by Greek coffee or frappé.
It is one of the most beloved desserts of Greek pastry and represents a perfect balance between simplicity and indulgence.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Stovetop, Oven
- Cuisine: Greek
- Seasonality: All seasons
Ingredients
- 6 sheets phyllo pastry
- 2 cups + 2 tbsp milk ((about 17 fl oz))
- semolina ((approx. 3.5 oz / 100 g))
- 1/2 cup granulated sugar ((approx. 3.5 oz / 100 g))
- 1 tsp vanilla extract ((approx. 5 g))
- 2 tbsp butter
- 1 egg
- 3 tbsp butter (for brushing the phyllo)
- powdered sugar
For the Greek bougatsa you will need
- 1 Saucepan
- 1 Pan
- 1 Hand whisk
- 1 Small bowl
- 1 Pastry brush
Preparation of Greek bougatsa
Place the milk and vanilla in a saucepan. Heat it almost to a simmer.
Add the sugar, then gradually sprinkle in the semolina, stirring constantly with a hand whisk until you obtain a thick cream. This will take about 10 minutes.Remove from the heat, stir in the butter thoroughly and let it cool slightly.
When the cream is lukewarm, add the egg and stir quickly so it does not cook.In a buttered 8-inch pan, layer 3 sheets of phyllo pastry, brushing each layer with melted butter. You can also use a square or rectangular baking dish.
Pour the cream into the center and level it. Cover with the remaining 3 sheets of phyllo, brushing them with butter.Fold the edges toward the center to form a sort of package and brush the surface with more butter.
Bake the Greek bougatsa in a preheated conventional oven at 356°F for about 30-35 minutes, until the surface is golden and crispy.
Once baked, remove from the oven and let cool. Then carefully transfer to a serving plate, dust generously with powdered sugar and cinnamon if you like.
Storage
At room temperature:
You can keep it at room temperature for about 1 day, covered with plastic wrap or in an airtight container to prevent the phyllo from absorbing moisture and losing its crispness.
In the refrigerator:
If it contains pastry cream, it is better to store it in the refrigerator, always in a closed container, for a maximum of 2-3 days. However, the phyllo will tend to lose its crispness.
Reheating:
To bring it back to its original goodness, you can warm it in the oven at 320–338°F for about 5–10 minutes, until it is warm and slightly crisp again. Avoid the microwave, which would make it soggy.
Freezing:
You can freeze the bougatsa raw if you prepare it in advance, wrapping it well in plastic wrap and then in a freezer bag. Bake it directly from frozen, increasing the baking time by about 10–15 minutes.
Freezing:
You can freeze the bougatsa raw if you prepare it in advance, wrapping it well in plastic wrap and then in a freezer bag. Bake it directly from frozen, increasing the baking time by about 10–15 minutes.
