Crispy Custard Pastry with Cinnamon — Bougatsa Thessaloniki
Crisp filo pastry filled with warm semolina custard and dusted with icing sugar and cinnamon, a Thessaloniki brunch icon.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Thaw filo pastry sheets if frozen. Whisk semolina, caster sugar, eggs, and egg yolks together in a bowl until pale. Measure melted butter, vanilla extract, icing sugar, and cinnamon. Preheat oven to 190°C / 375°F.
Boil
Warm milk in a saucepan over medium heat until steaming but not boiling, about 4 to 5 minutes. Slowly pour warm milk into the egg mixture, whisking constantly to prevent lumps.
Simmer
Return custard mixture to the saucepan over medium-low heat. Stir continuously for 5 to 6 minutes until thickened and pulls away from the sides of the pan. Remove from heat, stir in vanilla, and set aside to cool slightly.
Build
Lay one filo sheet on a clean surface and brush with melted butter. Layer a second sheet on top and brush with butter again. Spoon half of the cooled custard along the centre in a log shape. Fold the long sides of the filo over the custard, then fold in the short ends to enclose completely. Place seam-side down on a lined baking tray and brush the top with butter. Repeat with remaining filo sheets and custard to make a second pastry.
Wrap
Ensure both pastries are seam-side down on the baking tray and brush tops with any remaining butter.
Bake
Bake at 190°C for 24 to 27 minutes until deeply golden and crisp throughout, with no pale spots remaining.
Crisp and plate
Remove from oven and dust generously with icing sugar and cinnamon. Serve immediately with Greek coffee or freddo espresso.
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