Bougatsa Thessalonikis: Greece’s Most Irresistible Custard Pastry 🇬🇷

semolina

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and healthier, while all-purpose flour is more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option, while margarine is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, while soy milk is typically cheaper.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index, while granulated sugar is more affordable.

Pour 4 and 1/2 cups of whole milk into a saucepan.

Add 2/3 cup of granulated sugar to the milk, reserving some for the eggs.

Add 1/2 cup of semolina flour and 2 tablespoons of cornstarch to the mixture.

Add a pinch of salt and cook over medium heat, whisking continuously until it starts to boil and thicken.

Remove from heat and set aside to cool.

In a separate bowl, whisk together 2 eggs, 2 egg yolks, and the remaining sugar until combined.

Temper the eggs by slowly pouring some of the hot milk mixture into the egg mixture while whisking continuously.

Pour the tempered egg mixture back into the saucepan and cook for an additional 3 to 4 minutes until thickened.

Turn off the heat and stir in 2 teaspoons of pure vanilla extract and 4 tablespoons of cold unsalted butter until melted and combined.

Prepare the phyllo pastry by using number four phyllo and layering six sheets, brushing each with melted unsalted butter.

Sprinkle 1 tablespoon of granulated sugar on top of the layered phyllo.

For the final layer, fold the phyllo in half and add a little sugar and butter before placing it in the center of the layered phyllo.

Pour 1/3 of the cooled custard into the center of the folded phyllo.

Fold the sides of the phyllo over the custard, brushing the tops with butter.

Flip the parcel over and butter the top again before transferring to a baking tray lined with parchment paper.

Repeat the process to make a total of three parcels, or freeze the extras if desired.

Preheat the oven to 350°F and bake on the center rack for 40 to 45 minutes until golden and crisp.

Let cool for 15 to 20 minutes before dusting with confectioner sugar and ground cinnamon.

Cut into squares or desired shapes and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens