Bougatsa Thessalonikis
Bougatsa is a delightful pastry that hails from the region of Thessaloniki, nestled in Northern Greece. This scrumptious treat is a staple in Greek culinary culture and is often enjoyed as a breakfast pastry or a sweet snack throughout the day. While bougatsa may be found across Greece, it is particularly renowned in Thessaloniki for its unique preparation and flavors. Legend has it that bougatsa has its roots in the Byzantine era, where it was initially crafted as a sweet indulgence in Constantinople, now Istanbul. The delight eventually made its way to Northern Greece, evolving into the widely loved dish it is today.
Ingredients
- Phyllo pastry sheets - 500g
- Semolina - 100g
- Milk - 500ml
- Sugar - 100g
- Butter - 100g
- Vanilla extract - 1 tsp
- Eggs - 2, beaten
- Powdered sugar for dusting
- Cinnamon for sprinkling
Preparation and Cooking Process
Step 1: Prepare the Cream Filling
In a medium saucepan, combine the milk and sugar. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves completely. Gradually add the semolina while continuously whisking to prevent lumps.
Continue to stir the mixture until it thickens, forming a smooth, creamy texture. Remove from the heat and stir in the vanilla extract. Allow the cream to cool slightly before whisking in the beaten eggs. Set the filling aside to cool completely.
Step 2: Assemble the Bougatsa
Preheat your oven to 180°C (350°F). Melt the butter in a small pan and use it to lightly grease a large baking dish.
Layer half of the phyllo sheets in the baking dish, brushing each sheet with melted butter as you go. Make sure the edges of the phyllo overlap the sides of the dish.
Evenly spread the cooled cream filling over the layered phyllo. Proceed to layer the remaining phyllo sheets on top, again brushing each sheet with butter. Trim the overhanging phyllo and tuck any excess underneath to create a neat edge.
Step 3: Bake and Serve
With a sharp knife, score the top layers of the assembled bougatsa into serving squares, taking care not to cut all the way through. This will help when serving later.
Bake the bougatsa in the preheated oven for about 30-40 minutes, or until the phyllo is golden brown and crisp.
Once baked, remove the bougatsa from the oven and allow it to cool slightly. Cut along the scored lines to divide into squares. Before serving, generously dust each square with powdered sugar and sprinkle with a touch of cinnamon.
Enjoying Bougatsa Thessalonikis
Bougatsa is best enjoyed warm, either alone or with a cup of strong Greek coffee. Its combination of crisp phyllo pastry and creamy filling makes for a delightful taste and texture contrast. Whether you're savoring bougatsa for breakfast or as an afternoon snack, it is sure to transport your palate straight to the charming streets of Thessaloniki.
This beloved Greek pastry not only represents the rich culinary heritage of Northern Greece but also offers a nostalgic glimpse into the past. For Greeks and visitors alike, bougatsa Thessalonikis remains an unforgettable treat that brings warmth and comfort with every bite.