Home Β» Greek Custard Pie (Bougatsa)

Greek Custard Pie (Bougatsa)

 

I’ve been working on my baking skills this week, mainly because the holidays are coming up.Β  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. πŸ™‚

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.Β  This Custard pie a popularΒ  breakfast pastry in Greece as theΒ  bagel isΒ in the US…:)Β  Β This pie’s origin is from Northern Greece a city called Serres,Β and become very popular in Thessaloniki and then expanded to the rest of Greece.Β  It is eaten warm with sugar powder and cinnamon sprinkled all over.Β  Yummmyyyy!!! I forgot to mention that there is also another version of this pastry with a cheese filling..Β  I have tried it but it reminds me of eating a Cheese puffΒ  (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 :).Β  Just a few ingredients are needed for this delicious sweet pastry.Β  Hope you enjoy πŸ™‚

GREEK CUSTARD PIE (BOUGATSA)

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.

34 Comments

  1. These look delish!!!

  2. Please, send me a piece – or the whole pastry πŸ™‚ It looks mouthwatering!

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

  4. Interesting recipe…now i m craving for this😊

  5. Pingback: Greek Custard Pie (Bougatsa) – The Militant Negroβ„’

  6. Awesome ! This looks absolutely delicious & tempting !

  7. Looks too yummy πŸ™‚

  8. One of my favorite Greek pies. It bring back memories from tasty trips to Greece. πŸ™‚

  9. It looks fantastic Sophie! Fun to see you baking πŸ™‚

  10. Such a beautiful and tasty treat!!

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

  12. Such a yummy pastry! Would love to try it!πŸ˜‹πŸ˜

  13. This looks so yummy!

  14. I love desserts and this looks lovely!

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