Traditional Greek Recipes: Bougatsa

·

By Victoria Loutas

Golden crispy perfection. We’re talking about Bougatsa of course! Bougatsa is a traditional Greek breakfast pastry made with filo pastry and semolina custard filling.

Bougatsa has origins from the Byzantine period and began as a dough that was stuffed with numerous sweet and savoury fillings. Over time, the dish evolved to incorporate a thinly rolled, hand-made phyllo pastry. 

Photo: Epicurus

The dish can be served as a part of people’s breakfast meal, although it’s usually considered quite filling to have as an additional dessert (unless you only have a tiny piece). This is why it’s usually best served on its own for breakfast or along with a cup of Greek coffee.

Follow this simple recipe to make your own bougatsa at home; 

Ingredients;

1 litres full cream or skim milk 

1/2 cup fine semolina 

1/2 cup caster sugar 

1 tablespoon vanilla sugar 

2 eggs 

Puff pastry, cut into 6cm squared pieces

Method

  1. Preheat oven to 160 degrees and place baking paper on a cooking rty 
  2. Pour 950mls of milk into a saucepan to heat
  3. Combine the remaining 50mls of milk with the semolina, sugar and eggs in a bowl and mix well
  4. Once the milk has warmed, add the mixed ingredients to the saucepan and stir until the mixture thickens and begins to boil
  5. Once the custard boils, take off of the head and let cool to room temperature
  6. While the custard is cooling, cut the puff pastry into 6cm x 6cm squared pieces
  7. Place a heaped tablespoon of the custard mixture into the puff pastry square, bring the four corners of the pastry toward the middle and press together to deal
  8. Place the parcels on baking tray and bake in the oven at 175°for approximately 35 minutes or until golden
  9. Top the bougatsas with icing sugar and cinnamon and enjoy!

Advertisement

Share:

KEEP UP TO DATE WITH TGH

By subscribing you accept our Terms of Service and Privacy Policy.

Advertisement

Latest News

How a Greek yiayia, green ants and a royal encounter shaped Kris Lloyd’s cheese legacy

“My grandmother was a big part of my life,” Kris said. “She would take me to the market, and we would go stall to stall buying different cheeses."

Athens off-script: A disruptive guide to food, wine and wonder

This new Athens is expanding tradition. Young chefs, winemakers and bartenders are no longer chasing foreign trends.

Dr Emmanuel Chris debunks myths around mental health and antidepressants

In an increasingly destabilising world, more and more people are turning to psychologists and medication to assist them in coping.

ABSC Inc. launches Ekonomos, Issue 6, 2025 at Annual Gala Dinner in Sydney

The event was held to formally launch the sixth issue of the Council’s business affairs magazine, EKONOMOS.

SA businessman Theo Maras warns ‘don’t kill the city’ over Hutt St revamp plans

Theo Maras has added his voice to growing backlash against Adelaide City Council’s proposed $12 million revitalisation of Hutt St.

You May Also Like

Seven people arrested over suspected murder of bikie associate, Kerry Giakoumis

Seven people have been arrested as part of the investigation into suspected murder of missing Hells Angels gang associate, Kerry Giakoumis.

Australian fund manager Chris Kourtis buys into Fortescue

Chris Kourtis, portfolio manager at Ellerston Capital, has switched out the fund’s holding in BHP for a stake in Andrew Forrest’s Fortescue.

Large swaths of Greece become winter wonderlands

Snow has covered a large part of Greece, even lower elevations, over the weekend. The Cyclades island have also turned white in a rare sight.