📝 About This Recipe
Hailing from the bakeries of Northern Greece, specifically Thessaloniki, Bougatsa me Krema is a masterpiece of textures: shatteringly crisp phyllo pastry enveloping a silky, warm semolina custard. This iconic breakfast-turned-dessert is defined by its buttery aroma and the cloud of powdered sugar and cinnamon that coats every bite. It is the ultimate comfort food, offering a sophisticated balance of crunch and cream that has made it a beloved staple of Greek culinary heritage.
🥗 Ingredients
The Custard Filling
- 4 cups Whole milk (full fat is essential for creaminess)
- 1/2 cup Fine semolina (not coarse semolina)
- 3/4 cup Granulated sugar
- 2 tablespoons Unsalted butter (cold, cubed)
- 2 teaspoons Vanilla extract (or 1 vanilla bean pod, scraped)
- 2 large Eggs (at room temperature)
- 1/4 teaspoon Salt (fine sea salt)
The Pastry
- 1 package Phyllo dough (16 oz, thawed overnight in the fridge)
- 1 cup Unsalted butter (melted and clarified for extra crispness)
Garnish
- 1/2 cup Powdered sugar (for dusting)
- 1-2 tablespoons Ground cinnamon (high quality Ceylon cinnamon preferred)
👨🍳 Instructions
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1
In a large heavy-bottomed saucepan, bring the milk and half of the sugar to a gentle simmer over medium heat, stirring occasionally to ensure the sugar dissolves.
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2
In a separate bowl, whisk the eggs with the remaining sugar and the fine semolina until well combined and slightly pale.
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3
Temper the egg mixture by slowly ladling about one cup of the hot milk into the bowl, whisking constantly to prevent the eggs from curdling.
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4
Pour the tempered mixture back into the saucepan with the rest of the milk. Cook over medium-low heat, whisking vigorously and continuously until the custard thickens to a pudding-like consistency (about 5-7 minutes).
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5
Remove the pan from the heat. Stir in the 2 tablespoons of butter, vanilla extract, and salt. Cover the surface directly with plastic wrap to prevent a skin from forming and let it cool to room temperature.
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6
Preheat your oven to 350°F (175°C) and generously brush a 9x13 inch baking pan with some of the melted butter.
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7
Unroll the phyllo sheets and keep them under a damp kitchen towel to prevent them from drying out and cracking.
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8
Layer half of the phyllo sheets (usually about 6-8 sheets) into the bottom of the pan, one by one, brushing each sheet thoroughly with melted butter. Let the edges of the phyllo hang over the sides of the pan.
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9
Pour the cooled semolina custard over the phyllo base, spreading it evenly with a spatula.
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10
Fold the overhanging edges of the phyllo back over the custard filling. Brush the folded edges with butter.
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11
Layer the remaining phyllo sheets on top, brushing each one with butter. Use a spatula to tuck the excess pastry down the sides of the pan for a neat finish.
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12
Score only the top layers of the phyllo into rectangles or squares using a sharp knife; do not cut all the way through to the custard yet. This allows steam to escape.
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13
Bake in the center of the oven for 40-50 minutes, or until the pastry is deeply golden brown and audibly crisp when tapped.
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14
Remove from the oven and let it rest for at least 15 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 a generous sprinkle of ground cinnamon. Cut into squares and serve warm.
💡 Chef's Tips
Always thaw phyllo dough in the refrigerator overnight; never at room temperature, or the sheets will stick together. Use fine semolina rather than coarse to achieve that signature velvety 'cream' texture. Clarify your butter by skimming off the milk solids after melting; this prevents the pastry from developing dark burnt spots. If the custard seems too thick after cooling, give it a vigorous whisk to loosen it up before spreading onto the phyllo. Don't be shy with the butter; it is the key to the 'shatter' effect of the pastry.
🍽️ Serving Suggestions
Serve warm alongside a strong Greek coffee or a frothy Frappé for the authentic bakery experience. Pair with a side of Greek yogurt and a drizzle of thyme honey to balance the sweetness. In Greece, this is often served with a glass of cold chocolate milk for a nostalgic breakfast. For a modern twist, serve with a few fresh raspberries on the side to provide a tart contrast to the rich cream.