Before you cook
Background Recipe story & origin
Bougatsa is Thessaloniki's signature breakfast pastry, though its origins trace to Constantinople. Greek refugees brought the dish to Thessaloniki after the 1923 population exchange with Turkey. The name likely derives from Turkish 'poğaça.' The Thessaloniki version features crispy, hand-stretched phyllo wrapped around semolina custard cream, baked until golden and dusted with powdered sugar and cinnamon. The phyllo should shatter at the touch. Bougatsa shops open early, serving fresh pastries with Greek coffee. Savory versions filled with cheese or spiced meat also exist. The custard uses semolina rather than flour, creating a distinctive, slightly grainy texture.
Before you start Equipment you'll need
- baking pan — Provides structure for baking layered baklava and bougatsa pastries
Ingredients
Instructions
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Make the custard
Heat milk with sugar. Whisk in semolina. Cook until thick. Off heat add eggs, butter, vanilla. Cool slightly.
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Assemble and bake
Layer buttered phyllo in pan. Add custard. Fold phyllo over. Brush with butter. Bake at 375°F 30-35 minutes. Dust with powdered sugar and cinnamon. Cut and serve warm.