Home » Greek Custard Pie (Bougatsa)

Greek Custard Pie (Bougatsa)

Written by Published on Updated on May 21, 2019 in Dessert

 

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)

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Ingredients
  

  • 1.5 Liter Milk
  • 250 grams Butter
  • 1/2 cup Semolina
  • 1 Vanilla power or 2 teaspoons Vanilla extract
  • 1 package Phyllo Dough
  • Powder Sugar
  • Cinnamon

Instructions
 

  • Melt butter in sauce pan.
  • Fold phyllo in half (one side overlapping the other sidand use a knife to cut the middle.
  • 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.
  • Butter the baking pan.
  • Take a phyllo sheet, place it into the baking pan, then push one side of the dough towards the other.
  • 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.

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Welcome to a small corner of my Greek Heritage. Growing up in New York from Greek parents, was a challenge of its own...but the traditional food, tastes and aromas that my mother cooked always travelled me back to Greece. My mother is a wonderful cook, our house would always have that smell of home cooked food. I remember very clearly that we were only allowed fast food, once a week, that was a huge day for myself and my brother. Jumping up and down in the back car seat, laughing, just being kids. It is true that we all like to eat different foods, taste, smell, even try food that looks different than our regular meals at home and I think that is so natural. In my teens, I was not really into cooking, I enjoyed my magazines after school, listening to music, and just taking a breather. There were times that I would glance at some of my mom's recipes, more out of curiosity than to actually try to cook them. At that time I did not realise that cooking would become my passion one day. Slowly, I would start to look into my mom's recipes a bit more each day and I started to find it interesting as a hobby. Each month I would go into our neighborhood bookstore and pick up my monthly book, until one day I decided to stroll over into the cooking section. That summer was the first time I actually bought a cooking magazine....and I loved it. Cooking and baking started out as a hobby, but now after many years it is my passion. Exploring the cuisines, the spices, the oils, the scents, the variety of smells and tastes that exist. It was and still is an amazing journey without limits. So, come along with me on this adventure, and I hope you enjoy my recipes. Sophie

34 Comments

  1. Ritu
    November 30, 2017 at 7:28 am  ·  Reply

    These look delish!!!

  2. Karin, theaustriandish
    November 30, 2017 at 8:01 am  ·  Reply

    Please, send me a piece – or the whole pastry 🙂 It looks mouthwatering!

  3. Vero and Canito in the kitchen
    November 30, 2017 at 8:43 am  ·  Reply

    Delicious pie, Sophie!!! If you can send me a piece as well, I would be happy and very thankful 😀 <3

  4. jyo
    November 30, 2017 at 8:58 am  ·  Reply

    Interesting recipe…now i m craving for this😊

  5. Pingback: Greek Custard Pie (Bougatsa) – The Militant Negro™

  6. Megala
    November 30, 2017 at 11:34 am  ·  Reply

    Awesome ! This looks absolutely delicious & tempting !

  7. mistimaan
    November 30, 2017 at 4:56 pm  ·  Reply

    Looks too yummy 🙂

  8. Tasty Eats Ronit Penso
    November 30, 2017 at 5:59 pm  ·  Reply

    One of my favorite Greek pies. It bring back memories from tasty trips to Greece. 🙂

  9. dtills
    November 30, 2017 at 6:55 pm  ·  Reply

    It looks fantastic Sophie! Fun to see you baking 🙂

  10. Green Del(h)i
    November 30, 2017 at 7:59 pm  ·  Reply

    Such a beautiful and tasty treat!!

  11. RhapsodyBoheme
    December 1, 2017 at 2:48 am  ·  Reply

    OMG you’re killing me, this looks soooo delicious and I love european baked goods. My waisteline is not getting any skinnier this way 🙂

  12. a little Swiss, a little Canadian
    December 3, 2017 at 2:38 am  ·  Reply

    Such a yummy pastry! Would love to try it!😋😍

  13. SovernessOverSeas
    December 10, 2017 at 11:26 am  ·  Reply

    This looks so yummy!

  14. orlando788
    January 17, 2018 at 8:36 am  ·  Reply

    I love desserts and this looks lovely!

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