Bougatsa Me Krema Recipe (Greek Thessaloniki Custard Pie)

This Bougatsa Me Krema is a traditional Thessaloniki-style version, and is one of the best Greek desserts. It's a Greek custard pie wrapped in flaky, buttery phyllo sheets and filled with the creamiest custard!

This recipe features authentic homemade phyllo, bringing the true flavours of Greece to your kitchen. Trust me, this is a must-try, and you’re going to love how it turns out.

While this recipe is beautiful, it does take a bit of time. But that’s the case with so many Greek dessert shop favourites, like my pasta sokolatina. They might need a few extra steps, but the result is always worth it.

For something with similar creamy custard and flaky phyllo vibes, check out my galaktoboureko recipe. Or if you're after something comforting and simple, my rizogalo recipe (Greek Rice Pudding) is another classic to try.

Jump to:

• Why you will love this bougatsa recipe
• Steps overview
• How to make bougatsa - Short video
• Ingredients
• Preparation
• Step-by-Step Instructions
• Top Tips
• Serving Suggestions
• FAQs
• 📖 Recipe

Why you will love this bougatsa recipe

• Authentic Greek Experience: With this bougatsa Thessaloniki recipe, you’ll bring a true taste of Greek culture to your kitchen, just like they make in the streets of Thessaloniki!
  
• Flaky and Buttery Phyllo: Trust me, the layers of homemade phyllo sheets are so light and crispy that every bite perfectly balances texture and flavour! 
  
• Rich and Creamy Custard: This thick, velvety custard is bursting with flavour, making it one of the best Greek desserts you can create at home.
  
• Perfect for Any Occasion: Whether it’s breakfast or dessert, this dish is guaranteed to impress everyone at the table.

Steps overview

Since this is a from-scratch recipe and takes a bit of work, here’s a quick overview of the steps.

1. Make the Rich Custard: Whisk together semolina, milk, and butter until you’ve got a thick, creamy custard that’s absolutely irresistible.

2. Prepare the Phyllo Dough: You’ll mix and knead the dough on a medium speed before letting it rest—this gives it the perfect elasticity needed for stretching those thin phyllo sheets.

3. Assemble and Bake: Layer the custard into the stretched phyllo, fold everything neatly, and bake until it’s golden brown and crispy!

How to make bougatsa - Short video

Want to see the magic unfold? Watch my step-by-step video tutorial on how to create the perfect bougatsa. Trust me, your friends will think you got this delicious Greek pastry straight from Northern Greece.

Don’t forget to like, comment, and share the video with a friend—everyone’s going to want a piece of this delicious treat!

Ingredients

Let’s take a closer look at what makes this bougatsa me krema recipe so special! As always, see the recipe card below for precise quantities.

Custard ingredients

• Milk: Whole milk is the key to a rich and creamy custard, giving it that perfect creamy texture.
  
• Sugar: You’ll need just the right amount of sugar to sweeten the semolina custard, giving it the perfect sweetness that makes Greek desserts irresistible.
  
• Fine Semolina Flour: This thickens the custard and gives it a slightly grainy texture. It’s essential for that authentic flavour.
  
• Eggs: The combination of whole eggs adds richness and helps the custard set just right.
  
• Vanilla Extract: A touch of vanilla adds sweetness and rounds out the flavour of the custard beautifully.
  
• Unsalted Butter: Stirring in butter at the end makes the custard smooth, velvety, and absolutely delicious.

Phyllo Dough Ingredients

• Flour: Use good quality bread flour instead of all-purpose flour. This is important, as it ensures you get the elasticity needed for stretching, creating the perfect filo sheet.
  
• Melted Unsalted Butter: This adds richness and helps crisp the layers of phyllo pastry sheets to golden brown perfection.
  
• Water: Needed for bringing the dough together, creating the right texture for stretching and layering.
  
• Salt: Just a pinch of salt balances the flavours and enhances the dough.

Toppings

• Icing Sugar: A dusting of icing sugar adds just the right amount of sweetness to the top layer, giving the bougatsa a picture-perfect finish.
  
• Ground Cinnamon: Sprinkling ground cinnamon on top gives that warm, spicy flavour that complements the icing sugar and adds some extra colour.

Preparation

Before diving in, take a moment to get everything ready—you'll thank yourself later! Trust me, being prepared makes the whole process so much smoother for a home cook like me.

• Custard: Start by making the custard first, as it needs time to cool down while you work on the dough. Cover it with plastic wrap to prevent a skin from forming.
  
• Mixer: Have your mixer ready with the dough hook attached because you’ll need about 20 minutes of mixing to achieve the perfect dough consistency.
  
• Workspace: Make sure you have a clean workbench ready to stretch out the thin phyllo pastry. This is crucial for achieving those perfect layers.
  
• Oil & Butter: Keep some oil on hand to keep your fingers slippery, along with extra room temperature butter. This will help you stretch the dough without piercing through the delicate layers.

Step-by-Step Instructions

Follow these simple steps to create 2 servings of bougatsa me krema from scratch! If you get stuck, don’t worry—check out my video for more help!

Make the Custard

1. Crack the eggs into a small bowl and whisk them well to create a smooth egg mixture
   
2. In a saucepan, add the milk, sugar, semolina, vanilla, and whisked eggs.
   
3. Place the saucepan with the milk mixture over medium heat, stirring
   continuously until the mixture thickens and starts bubbling.
   
4. Once thickened, turn off the heat and stir in the room temperature butter.
   
5. Mix well and set the custard aside to cool. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.

Prepare the Dough

1. In a mixing bowl, add the bread flour, salt, melted butter, and water.
   
2. Using the kneading attachment of your mixer, mix for 20 minutes until a smooth dough forms.
   
3. Remove the dough from the bowl, cover it well with a large piece of plastic wrap, and let it rest for 30 minutes.
   
4. After resting, divide the dough into 4 balls, each weighing roughly 250g.

5. Generously coat each dough ball in room temperature butter, press them down into small pancakes, and let them rest for another 20 minutes.
   
6. After resting, press each dough ball further into discs about the size of a large pita bread (dinner plate).
   
7. Butter two of the discs and stack them, buttered sides together, on top of the other two discs. Let the dough rest again for 20 minutes.
   
8. In the end, you should have 2 double-layered discs, one for each bougatsa.

Assemble the Bougatsa

1. Oil and butter your work surface generously. Take one double-layered dough disc and roll it out evenly with a rolling pin until it’s as thin as possible, keeping it thick enough to lift and stretch.

2. When it’s time to stretch by hand, gently lift sections of the dough and stretch it evenly, working all around until it becomes transparent. Don’t worry if it’s not perfectly shaped—rough enough is good!
   
3. Fold the stretched dough into a large rectangle.
   
4. Divide the filo into three sections: two squares and one small rectangle. I make the worst piece the small rectangle.
   
5. Take the small rectangle and place it inside one of the squares.
   

6. Add half the custard filling in the center.
   
7. Fold the filo from the larger squareover the top of the custard, forming a rectangular shape.
   
8. Pick this rectangle up and place it into the last square. Fold the filo again to form another rectangular shape.
   
9. Place the parcel onto a prepared baking pan lined with a baking sheet.
   
10. Apply some more butter to the top of the parcel.
    
11. Repeat the process with the second double-layered disc to create your second bougatsa.

Bake and Serve

1. Place your baking dishes into a preheated oven to 180°C (fan-forced).
   
2. Bake for 40 minutes, or until the bougatsa is golden brown and crispy.
   
3. Once baked, remove from the oven and allow the bougatsa to cool slightly for around 2 minutes.
   
4. Cut the bougatsa into your desired shapes.
   
5. Generously dust with icing sugar and ground cinnamon before serving.

Top Tips

• Handle with care: While stretching the dough, be gentle to avoid tearing. Always keep your hands and the dough well-oiled and buttered to help prevent rips in the delicate pastry.
  
• Don’t rush the resting time: The dough needs proper resting periods to achieve the right elasticity for stretching. Skipping or shortening these times could result in tough dough.
  
• Cool the custard: Make sure your custard has cooled completely before assembling the bougatsa, so it doesn’t make the pastry soggy.
  
• Keep an eye on the oven: Every oven can vary, so keep a close watch on your bougatsa in the last few minutes of baking. You want a perfectly golden brown and crispy top.

Serving Suggestions

Bougatsa is best served warm, straight from the oven! Here are a few ideas to make this the ultimate Greek dessert experience.

• With Greek Coffee: Serve your bougatsa with a hot cup of strong Greek coffee to balance the sweetness of the custard and the crispiness of the pastry.
  
• A Scoop of Ice Cream: For an extra indulgent treat, add a scoop of vanilla ice cream on the side. The combination of warm bougatsa and cold ice cream is irresistible!
  
• Topped with Whipped Cream: A dollop of whipped cream adds a light, airy touch that perfectly complements the creamy custard filling.
  
• As a Breakfast Pastry: Bougatsa makes a deliciously sweet breakfast, its the perfect start to the day for a sweet tooth.

Keep in mind, this is the sweet version of bougatsa, but it can also be made savory with fillings like cheese, spinach, or meat.

FAQs

Now that you’ve learned how to make this delicious traditional greek pastry, it’s time to give it a try in your own kitchen! Trust me, once you taste that flaky, buttery pastry and creamy custard filling, you’ll want to make it again and again, even though its alot of work.

If you loved this recipe, I’d love to hear about it! Leave a comment below and let me know how your bougatsa turned out, or if you have your own family recipe, I'd love to know how you do it.

Don’t forget to share this recipe with your friends and family so they can enjoy it too.

And if you’re feeling extra generous, take a photo and tag me on social media—I’d love to see your creation!

📖 Recipe