History
Bougatsa was a staple of the Cappadocian Greeks in the Byzantine Empire, and its modern version originated in northern Greece, in Serres and Thessaloniki. Bougatsa cream, filled with semolina custard, is the best known, and the cream in Athens is sweet and full of cream. Savoury versions use feta, mizithra, spinach or minced meat. It is cut into small pieces while hot and sold in specialist shops called bougatsadika.
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Common allergens: Gluten, Dairy, Egg
Make it at home
Ingredients
- 12 sheets ready-rolled filo pastry (the thinnest you can find), thawed if frozen
- 200g melted unsalted butter
- For the semolina custard: 1L whole milk
- 200g caster sugar
- 200g fine semolina
- 4 eggs lightly beaten
- 100g unsalted butter
- 1 vanilla pod scraped
- zest of 1 lemon
- pinch of salt
- Icing sugar and ground cinnamon for dusting
Method
- Make the custard: heat the milk with sugar, vanilla seeds, vanilla pod and lemon zest in a heavy pan to almost boiling.
- Whisk the semolina in gradually, whisking constantly to avoid lumps. Reduce heat and cook 5 minutes until very thick.
- Take off the heat. Whisk in the butter cube by cube, then whisk a cup of the warm semolina into the beaten eggs, then return that mixture to the pan, whisking briskly. The eggs must not scramble.
- Cool covered with cling film touching the surface for 20 minutes; the custard sets firmer as it cools.
- Brush a 25cm by 35cm baking tin with melted butter.
- Lay 6 sheets of filo across the base, one at a time, brushing each with melted butter. Let the edges overhang.
- Pour the cooled custard onto the filo and spread evenly.
- Fold the overhanging filo over the custard.
- Lay 6 more buttered filo sheets across the top, brushing each with butter. Tuck the edges down the sides of the tin.
- Brush the top generously with butter and score lightly into 8 portions.
- Bake at 180C for 35 to 40 minutes until deep golden and crisp.
- Cool 10 minutes, then dust generously with icing sugar and ground cinnamon. Cut along the score lines and serve warm.
Tip from the editors. Thaw filo overnight in the fridge, never at room temperature. Brush every sheet with butter; an unbrushed sheet stays soft.
Where to eat bougatsa thessalonikis
Bougatsa Thessalonikis in Athens
Featured by TableJourney as a signature dish of Athens. See where to eat Bougatsa Thessalonikis in Athens or the Athens signature dishes guide.
Bougatsa Thessalonikis in Thessaloniki
Bantis Bougatsa ★ 4.8
The most authentic Thessaloniki brunch: cream bougatsa with cinnamon at the marble counter from 06:30. At Panagias Faneromenis 33. Booking recommended.
Bougatsa Giannis ★ 4.6
Bougatsa Giannis opens at 8pm and closes at 3pm the next afternoon. Reservations advised. Cash and card accepted. A neighbourhood favourite.
Estrella ★ 4.5
Estrella on Pavlou Mela built its reputation on the bougatsa croissant: a cream-filled phyllo-pastry hybrid that sells out by 10am. At Pavlou Mela 48.
More cities are in research. Want bougatsa thessalonikis covered somewhere specific? Tell us where you want to eat.