Cream Bougatsa

Greek Sweets
Another popular breakfast on-the-go or make at home here in Greece is called Bougatsa. Now, bougatsa comes in both cream filled and cheese filled. I think both are mouth watering delicious, but when I buy them from the bakery or bougatsa shop I tend to feel a little greasy and heavy afterwards. I said they were delicious, I didn’t say they were healthy! It is true that they are not fried but they are layered with kilos lots of butter or oil. My version is definitely healthier, and that is solely due to the fact that I could not consciously keep drenching the butter on each phyllo sheet like I imagine you are supposed to do for the ultimate bougatsa experience! I made the cream filled and cinnamon and sugar topped version, it. was. scrumptious. 
Bougatsa comes from Northern Greece, probably debated between Serres and Thessaloniki. I did learn though that Serres holds the Guinness World Record for the biggest bougatsa… ha! Most shops today order frozen bougatsa from the factories and simply cook it and serve it. It is also good to know that if you live in Greece, it is available in your supermaket’s freezer section, but the best bougatsa is undoubtably from a homemade store or with a little experience, yourself. I have not even come close to mastering making homemade phyllo, but here is a log of some videos that are definitely worth some of your time if you find bougatsa interesting! 
Videos of making bougatsa from scratch, HERE!
Whether you are more of a cheesy person or you have more of a sweet tooth, at some point in your lifetime you should try both kinds of bougatsa! I like being married because one of the perks is that we buy one cheese, one cream and just share . . . that is the best of both worlds!
Yiayia’s Homemade Cream Bougatsa Recipe
Serves four to six
2 c. milk
1 lemon peel
¾ c. butter
¼ c. fine semolina
½ c. sugar
2 eggs
2 egg yolks
½ tsp. vanilla
10 sheets phyllo pastry
½ tsp. kanela (cinnamon)
Powdered sugar
1. Preheat oven to 350°. Warm milk and lemon peel in a saucepan. Melt butter in a separate pan (save ¼ c. for later). Add hot milk to butter, continuously stirring. Stir in semolina with a wooden spoon, then remove from stove, stirring continuously until thickened (make sure the top does not crust). In a mixing bowl, beat sugar, eggs, yolks, and vanilla. Slowly add mixture to semolina, stirring until it resembles custard. Remove lemon peel; cover the pan and set aside to cool. If you want to make it in a pan, brush a baking pan with leftover butter. Line the pan with six phyllo sheets, brushing each with butter. Spread custard over phyllo. Fold over excess phyllo, then top with four leftover sheets, making sure to butter each sheet. If you prefer folded, individual bougatsa, then simply butter the phyllo, fill with 1-2 spoonfuls and fold up. Bake the pan for 30-35 minutes and the individual ones for 18-20 minutes or until golden brown. Remove from oven and cut into bite size pieces. Sprinkle generously with kanela (cinnamon in Greek) and powdered sugar. Serve warm with coffee, milk, or chocolate, it also goes great if served with fresh berries!
Kali Orexi. 


One thought on “Cream Bougatsa

  1. Dear Jacqline, I have found your blog while net surffing. I like it very much and most of all I love your photos!!Have a good time in Greece.Γεια σου!!

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