Bougatsa Thessalonica Recipe
Introduction
Bougatsa Thessalonica is a traditional Greek pastry originating from the vibrant culinary capital of Thessalonica in northern Greece. This delicious pastry is characterized by its flaky layers of phyllo dough filled with a sweet semolina-based custard or savory options such as cheese or meat. It dates back to the Byzantine era, reflecting the cultural diversity and historical richness of the region. Bougatsa is typically enjoyed as a breakfast treat or an afternoon snack, often accompanied by a cup of warm coffee.
Ingredients
Below is a list of ingredients for making Bougatsa Thessalonica. You can choose between the sweet or savory variation according to your preference.
Sweet Bougatsa Ingredients
- Phyllo dough (500g)
- Butter (200g, melted)
- Milk (500ml)
- Semolina (100g)
- Sugar (150g)
- Vanilla extract (1 tsp)
- Eggs (2, beaten)
- Lemon zest (1 tsp)
- Cinnamon (for dusting)
- Powdered sugar (for dusting)
Savory Bougatsa Ingredients
- Phyllo dough (500g)
- Butter (200g, melted)
- Feta cheese (200g, crumbled)
- Ricotta cheese (200g)
- Eggs (2, beaten)
- Mint (2 tbsp, chopped)
- Salt and pepper to taste
Preparation
For Sweet Bougatsa
Preheat your oven to 180°C (356°F).
In a saucepan, gently heat the milk and sugar until the sugar dissolves.
Gradually add the semolina, stirring constantly to prevent lumps, and continue to cook until the mixture thickens.
Remove from heat and mix in the vanilla extract and lemon zest, allowing it to cool slightly.
Once cooled, fold in the beaten eggs, ensuring an even consistency.
Grease a baking tray with butter. Layer half of the phyllo sheets, each individually brushed with melted butter.
Spread the semolina mixture evenly over the phyllo layers.
Cover with the remaining phyllo sheets, ensuring each is brushed with melted butter.
Bake for 45 minutes, until the phyllo is golden brown and crispy.
Allow to cool slightly before dusting with cinnamon and powdered sugar.
For Savory Bougatsa
Preheat your oven to 180°C (356°F).
In a large bowl, combine the crumbled feta cheese, ricotta cheese, beaten eggs, and chopped mint. Stir until smooth. Season with salt and pepper to taste.
Grease a baking tray with butter. Layer half of the phyllo sheets, each individually brushed with melted butter.
Spread the cheese mixture evenly over the phyllo layers.
Cover with the remaining phyllo sheets, ensuring each is brushed with melted butter.
Bake for 40-45 minutes, until the phyllo is crisp and light golden.
Allow to cool slightly before cutting into pieces and serving.
Enjoying Bougatsa Thessalonica
Bougatsa can be enjoyed both warm from the oven or at room temperature. For a traditional experience, pair with a cup of Greek coffee. Whether sweet or savory, this pastry is perfect for any time of the day. Gather with friends or family and savor this delightful reflection of Greek culinary history.
Remember, the key to a good Bougatsa is the flaky texture of the phyllo and the balanced taste between the rich filling and crispy coating. Enjoy the process and adjust flavors to fit your personal tastes.