Greek Custard Pie (Bougatsa)
I’ve been working on my baking skills this week, mainly because the holidays are coming up. I haven’t made any Christmas Cookies or Cakes these past few years, so as I’m sitting here thinking what should I add to my Christmas baking list. 🙂
I have wanted to make this pastry for a while and I found Semolina at the supermarket so I gave it try yesterday and it turned out so creamy and delicious. This Custard pie a popular breakfast pastry in Greece as the bagel is in the US…:) This pie’s origin is from Northern Greece a city called Serres, and become very popular in Thessaloniki and then expanded to the rest of Greece. It is eaten warm with sugar powder and cinnamon sprinkled all over. Yummmyyyy!!! I forgot to mention that there is also another version of this pastry with a cheese filling.. I have tried it but it reminds me of eating a Cheese puff (Tyropita) rather than the sweet taste of custard…:)
You can find shops/bakeries all around Greece that are open from very early in the morning for the morning rush hour, but there are shops that are open 24/7 for those who have been out late night and just wanted to eat something other than Souvlaki :). Just a few ingredients are needed for this delicious sweet pastry. Hope you enjoy 🙂
Greek Custard Pie (Bougatsa)
I’ve been working on my baking skills this week, mainly because the holidays are coming up. I haven’t made any Christmas Cookies or Cakes these past few years, so as I’m sitting here thinking what should I add to my Christmas baking list. 🙂
I have wanted to make this pastry for a while and I found Semolina at the supermarket so I gave it try yesterday and it turned out so creamy and delicious. This Custard pie a popular breakfast pastry in Greece as the bagel is in the US…:) This pie’s origin is from Northern Greece a city called Serres, and become very popular in Thessaloniki and then expanded to the rest of Greece. It is eaten warm with sugar powder and cinnamon sprinkled all over. Yummmyyyy!!! I forgot to mention that there is also another version of this pastry with a cheese filling.. I have tried it but it reminds me of eating a Cheese puff (Tyropita) rather than the sweet taste of custard…:)
You can find shops/bakeries all around Greece that are open from very early in the morning for the morning rush hour, but there are shops that are open 24/7 for those who have been out late night and just wanted to eat something other than Souvlaki :). Just a few ingredients are needed for this delicious sweet pastry. Hope you enjoy 🙂
Cooking Instructions
- 1
Melt butter in sauce pan.
- 2
Semolina.
- 3
Fold phyllo in half (one side overlapping the other side) and use a knife to cut the middle.
- 4
Take a large sauce pan and add in the milk, sugar and vanilla. Once the milk starts to boil add in the Semolina, boil on medium heat until the cream has thickened.
- 5
Butter the baking pan.
- 6
Take a phyllo sheet, place it into the baking pan, then push one side of the dough towards the other.
- 7
Add the thicken cream, continue to lay the rest of the phyllo and the butter and make sure that all the edges have been covered with butter. Take a fork or knife and push down all the edges of the dough into the baking pan.
Bake for 40 minutes depending on your oven. Top with plenty of sugar powder and cinnamon.
Kali Orexi!!! 🙂
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