04 Ene World Recipe: Bougatsa
Among Greece’s most beloved desserts, Bougatsa holds a special place. It’s a crispy pastry made with filo dough, filled with a smooth vanilla-flavored custard. Though it originated in the region of Macedonia, this sweet treat is enjoyed all over the country — especially in Thessaloniki, where it’s a breakfast or afternoon classic, often served with Greek coffee or a glass of cold milk.
Ingredients:
700 ml milk
2 egg yolks
6 tablespoons cornstarch
1 cup sugar
2 tablespoons butter
1 teaspoon vanilla extract
Filo pastry sheets
Ground cinnamon
Icing sugar for dusting
Preparation:
Preheat the oven to 200 °C. Dissolve the cornstarch in a bit of cold milk, then mix it with the rest in a saucepan. Cook over medium heat, stirring until thickened. Add butter, egg yolks, sugar, and vanilla, and keep stirring until you get a smooth, consistent cream.
Place a sheet of filo on a flat surface, brush it with melted butter, and layer another sheet on top. Spread the filling along one edge, fold in the sides, and roll it up into a parcel.
Arrange the rolls on a baking tray, brush them with butter, and bake at 180 °C for about 20 minutes, until golden brown. Serve the Bougatsa dusted with icing sugar and cinnamon. You can enjoy it with ice cream — or simply warm, straight from the oven.
