How To Make Bougatsa Me Kreme (Thessaloniki Style)

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk reduces calories while providing a similar texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a natural thickener without gluten.

In a saucepan, add the milk, sugar, semolina, vanilla, and whisked eggs.

Place the saucepan with the milk mixture over medium heat, stirring continuously until the mixture thickens and starts bubbling.

Once thickened, turn off the heat and stir in the room temperature butter.

Mix well and set the custard aside to cool. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.

In a mixing bowl, add the flour, salt, room temperature butter, and water.

Using a bench mixer with a dough hook attachment, knead for 20 minutes until a smooth dough forms.

Remove the dough from the bowl, cover it well with plastic wrap, and let it rest for 30 minutes.

After resting, divide the dough into 4 balls, each weighing roughly 250g.

Generously coat each dough ball in room temperature butter, press them into small pancakes, and let them rest for another 20 minutes.

After resting, press each dough ball into discs about the size of a large pita bread (dinner plate).

Butter two of the discs and stack them, buttered sides together, on top of the other two discs. Cover with plastic wrap and let the dough rest again for 20 minutes. You should have 2 double-layered discs, one for each bougatsa.

Oil and butter your workbench generously. Take one double-layered dough disc and roll it out with a rolling pin until it’s as thin as possible, keeping it thick enough to lift and stretch.

When it’s time to stretch by hand, gently lift sections of the dough and stretch evenly, working all around until it becomes transparent. Don’t worry if it’s not perfectly shaped—rough enough is good!

Fold the stretched dough into a large rectangle.

Divide the filo into three sections: two squares and one small rectangle.

Take the small rectangle and place it inside one of the squares. Add half of the custard filling in the center.

Fold the filo from the larger square to close it and form a rectangular shape.

Pick this rectangle up and place it into the last square. Fold the filo again to form another rectangular shape.

Place the parcel onto a baking tray lined with baking paper. Apply more butter to the top.

Repeat the process with the second double-layered disc to create your second bougatsa.

Preheat your oven to 180°C (fan-forced).

Once both bougatsa parcels are on the baking tray and buttered on top, place the tray into the preheated oven.

Bake for 40 minutes, or until golden brown and crispy.

Once baked, allow the bougatsa to cool slightly.

Cut the bougatsa into your desired shapes and dust generously with icing sugar and ground cinnamon before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens