Greek Recipes

Greek and Cypriot recipes

Bougatsa with Cream


  • 1 pack of Greek Filo pastry
  • 4 1/4 cup of milk
  • 4 eggs
  • 1/2 a cup of melted unsalted butter
  • 1 cup of sugar
  • 1/2 a tsp of powder vanilla
  • 3/4 cup of fine semolina
  • Powder sugar
  • Powder cinnamon
Bougatsa with Cream

Bougatsa with Cream


  • Pour the milk with a piece of lemon peel in a large sauce pan to heat up.
  • Add the semolina and stir constantly until it thickens and become a smooth cream.
  • Beat the egg the sugar and vanilla in the mixer well and add them to the cream mixture stirring continuously.
  • Remove the sauce pan from the heat, remove the lemon peel and let it cool down.
  • Stir occasionally to prevent making a crust on the top.
  • Melt the butter and butter a medium size baking pan on the bottom and sides.
  • Lay 7-8 filo sheets in the baking pan to form the base, brushing the top of each sheet with melted butter as you stack them one on top of the other.
  • Place your cream filling in and spread it to go evenly over the base filo sheets.
  • Fold the filo sheet that are hanging out of the pad over the cheese and brush with butter.
  • Lay the remaining filo sheets on top, brushing each one with butter.
  • Cut off the excess filo sheets hanging over the sides of the baking pan.
  • Brush the top with butter and with a sharp knife, cut the top to any size serving squares you want.
  • Bake in a 350 degree oven for about 30-40 minutes or until the filo puffs up and turns into a golden chestnut color.
  • Cut at the point you already marked and serve hot.
  • Before serving, sprinkle with powder sugar and powder cinnamon.

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