📝 About This Recipe
Hailing from the vibrant bakeries of Thessaloniki, Bougatsa me Krema is a quintessential Greek treasure featuring a silky, lemon-scented semolina custard encased in layers of shatteringly crisp phyllo pastry. This beloved breakfast staple balances the richness of farm-fresh eggs and butter with a delicate dusting of cinnamon and powdered sugar. It is a masterclass in texture, offering a warm, comforting interior protected by a golden, buttery crunch that echoes through every bite.
🥗 Ingredients
The Custard Filling
- 4 cups Whole milk (full fat for best texture)
- 1/2 cup Fine semolina
- 3/4 cup Granulated sugar
- 2 tablespoons Unsalted butter (cold, cubed)
- 3 pieces Large eggs (at room temperature)
- 2 teaspoons Vanilla extract (or 1 vanilla bean pod)
- 1 teaspoon Lemon zest (finely grated)
- 1 pinch Salt
The Pastry
- 1 package Phyllo dough (approx. 450g, thawed completely)
- 1 cup Unsalted butter (melted and clarified for extra crunch)
For Garnish
- 1/4 cup Powdered sugar (for dusting)
- 1 tablespoon Ground cinnamon (high quality)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F) and lightly brush a 9x13 inch baking pan with some of the melted butter.
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2
In a large heavy-bottomed saucepan, bring the milk and half of the sugar to a gentle simmer over medium heat, stirring occasionally to prevent scorching.
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3
Slowly rain the semolina into the warm milk in a steady stream, whisking constantly to ensure no lumps form. Continue whisking until the mixture thickens to a pudding-like consistency (about 5-7 minutes).
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4
Remove the pan from the heat. Stir in the 2 tablespoons of butter, vanilla, and lemon zest until fully incorporated. Let it cool for 10 minutes.
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5
In a separate bowl, whisk the eggs with the remaining sugar and a pinch of salt until pale and frothy.
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6
Temper the eggs by adding a small ladle of the warm semolina mixture into the eggs while whisking rapidly. Gradually fold the egg mixture back into the main custard pot until smooth and glossy.
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7
Lay out your phyllo sheets. Cover them with a damp kitchen towel to prevent them from drying out and cracking.
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8
Layer 6-7 sheets of phyllo in the bottom of the pan, brushing each sheet generously with melted butter. Let the edges of the phyllo overhang the sides of the pan.
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9
Pour the warm custard over the buttered phyllo sheets and spread it evenly with a spatula.
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10
Fold the overhanging edges of the phyllo back over the custard filling.
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11
Layer the remaining 5-6 phyllo sheets on top, brushing each with butter. Use a brush handle or a knife to gently tuck the excess top phyllo down the inner sides of the pan for a neat finish.
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12
Score the top layers of the phyllo (do not cut all the way through to the custard) into squares or rectangles to allow steam to escape.
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13
Bake for 40-50 minutes on the middle rack until the pastry is deeply golden brown and puffed.
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14
Remove from the oven and let it rest for at least 15-20 minutes. This allows the custard to set so it doesn't run when sliced.
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15
Just before serving, dust heavily with powdered sugar and ground cinnamon. Cut into squares and serve warm.
💡 Chef's Tips
Always thaw phyllo dough in the fridge overnight, never at room temperature, to prevent it from becoming gummy. Use clarified butter (ghee) for the pastry if possible; the lack of water in clarified butter results in a much crispier crust. Don't skip the lemon zest; it provides a necessary brightness that cuts through the richness of the custard. If your custard seems too thin, don't worry—it will continue to firm up significantly as it bakes and cools. Leftovers are best reheated in the oven, never the microwave, to restore the phyllo's crunch.
🍽️ Serving Suggestions
Serve warm with a cup of strong, unsweetened Greek coffee or espresso. Pair with a side of fresh seasonal berries to add a tart contrast to the sweet cream. Traditionally enjoyed as a breakfast pastry, but works beautifully as a late-night dessert. For an extra touch of indulgence, drizzle a tiny bit of Greek honey over the top before dusting with sugar.