Thessaloniki Bougatsa
Introduction to Thessaloniki Bougatsa
Bougatsa is a traditional Greek pastry that finds its roots in the city of Thessaloniki. Known for its exquisite taste, Thessaloniki Bougatsa is a perfect combination of crispy phyllo pastry filled with sweet semolina custard. Its popularity has grown beyond Greece, tantalizing taste buds worldwide. The origin of Bougatsa is believed to have come from Byzantine cuisine, brought to Greece by refugees from Asia Minor during the early 20th century. Today, it remains a beloved treat, commonly served as breakfast or enjoyed as a snack with coffee.
Ingredients for Thessaloniki Bougatsa
- Phyllo Dough - 500g
- Butter - 250g
- Milk - 500ml
- Sugar - 150g
- Semolina - 120g
- Vanilla - 1 tsp
- Eggs - 2
- Cinnamon - for dusting
- Icing Sugar - for dusting
Preparation of Thessaloniki Bougatsa
Before you start, ensure all your ingredients like phyllo dough, butter, and milk are at room temperature. This helps in easy handling and mixing. Prepare a cooking timer to keep track during cooking, crucial for achieving the perfect consistency and flavor.
Cream Filling Preparation
1. In a saucepan, heat milk until warm - don’t let it boil. 2. Gradually add semolina while stirring continuously to avoid lumps. 3. Add sugar and continue to stir until it thickens. 4. Remove from heat. Add vanilla and beaten eggs, mix thoroughly to combine all ingredients well. 5. Allow the mixture to cool by covering it to avoid forming a skin.
Assembling Bougatsa
1. Preheat your oven to 180°C (350°F). 2. Melt the butter and grease the baking tray generously. 3. Lay one sheet of phyllo dough on the tray and butter it. Repeat the layering and buttering process with 4 more sheets. 4. Spread the cooled semolina custard evenly over the sheets. 5. Fold over the excess phyllo and cover with additional 4-5 sheets of buttered phyllo dough to enclose the filling.
Cooking and Serving Thessaloniki Bougatsa
Bake in the preheated oven for 30-40 minutes until the phyllo is golden brown. Use a sharp knife to slice it into portions. Dust with cinnamon and icing sugar before serving. Bougatsa is best enjoyed warm, allowing the flavors to meld perfectly with the crispy phyllo texture.
Pairing and Enjoyment Tips
This delightful pastry pairs wonderfully with a strong Greek coffee or a glass of cold milk. Thessaloniki Bougatsa is synonymous with morning routines in Greece but is perfect as a sweet treat at any time of the day. Indulge in its flavors while it’s fresh from the oven and let its historical taste transport you to a Thessaloniki café.