A classic Greek pastry from Thessaloniki featuring crispy phyllo layers filled with creamy vanilla custard. Caramelized sugar nestled between buttery phyllo sheets creates a delightfully crunchy texture. Finished with a generous dusting of confectioner's sugar and cinnamon, it's perfect for breakfast or dessert alongside Greek frappe or coffee.
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Adapted from a video by Dimitra's Dishes
Bougatsa Thessalonikis: Greece’s Most Irresistible Custard Pastry 🇬🇷
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1
Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
2
Make the custard: In a saucepan, combine milk, sugar, semolina flour, corn starch, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
3
Remove from heat. In a small bowl, whisk together the whole eggs, egg yolks, and remaining sugar until well combined.
4
Slowly pour the hot milk mixture into the egg mixture while whisking constantly to temper the eggs.
5
Pour the egg mixture back into the saucepan and continue cooking over heat for 3 to 4 minutes, stirring constantly, until the mixture heats through and thickens further.
6
Remove from heat, stir in vanilla extract and cold butter, and whisk until everything is melted and combined. Set aside to cool slightly.
7
Assemble the phyllo parcels: Place the first sheet of phyllo on a clean work surface. Brush generously with melted butter and sprinkle with about 1 tablespoon of sugar.
8
Repeat the previous step with 4 more sheets, layering them on top of each other. For the 6th sheet, brush with butter, fold in half, brush again, and fold in half once more to form a square.
9
Place the folded square in the center of the 5-layer phyllo stack. Spoon one-third of the custard filling onto the phyllo square.
10
Carefully fold the outer phyllo sheets over the filling to form a rectangular parcel, brushing with butter after each fold.
11
Carefully flip the parcel seam-side down onto the parchment-lined baking tray. Brush the top with more butter.
12
Repeat steps 7-11 with the remaining phyllo sheets and custard to form the second and third parcels.
13
Bake at 350°F on the center rack for 40 to 45 minutes until golden and crisp.
14
Remove from the oven and allow to cool for 15-20 minutes so the custard can set. If some custard has oozed out, you can gently push it back with a spatula if desired.
15
Dust generously with confectioner's sugar and cinnamon. Cut into small squares or desired shapes using a sharp knife or pastry cutter. Sprinkle with additional powdered sugar and serve warm or at room temperature.
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