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GreekAuthentic Cuisine

Bougatsa Glykia

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Bougatsa Glykia

Bougatsa Glykia hails from Thessaloniki, where it is lovingly prepared in kitchens that rely on olive oil poured without a second thought, salt sprinkled by instinct, and a lemon always ready to lend its brightness. This home version captures the essence of a Greek family cook's approach, crafted without the fuss of formal measurements but with the innate knowledge passed down through generations.

The result is a sweet and creamy filling cradled in crisp, golden phyllo layers. Each bite offers a comforting contrast between the velvety semolina custard and the flaky pastry, dusted with a light touch of cinnamon and powdered sugar. It is a simple yet delightful indulgence, perfect for a leisurely morning or an afternoon treat.

Ingredients

  • 500 mlmilk
  • 80 gsemolina
  • 80 gsugar
  • 8 sheetsphyllo
  • 80 gbutter
  • to finishcinnamon
  • to finishpowdered sugar

Method

  1. Start by bringing 500 ml of milk to room temperature. This will help the semolina cook evenly and prevent lumps from forming in the custard. Measure out 80 g of semolina and 80 g of sugar as well, setting them aside for easy access.
  2. In a medium saucepan, combine the room temperature milk, semolina, and sugar. Place the saucepan over medium heat and stir continuously with a wooden spoon. Cook until the mixture thickens to a smooth, creamy consistency, which should coat the back of the spoon. This indicates that the semolina is fully cooked and the custard is ready.
  3. Remove the saucepan from the heat and allow the custard to cool slightly. Meanwhile, melt 80 g of butter in a small pan over low heat. This melted butter will be used to brush the phyllo sheets, which will help them crisp up beautifully during baking.
  4. Preheat your oven to 180°C (350°F). Lay out 8 sheets of phyllo dough on a clean, dry surface. Brush each sheet generously with the melted butter, stacking them one on top of the other. This layering and buttering process is crucial for achieving the flaky texture that Bougatsa Glykia is known for.
  5. Once the phyllo sheets are prepared, spread the cooled custard evenly over the top sheet, leaving a small border around the edges. Carefully fold the edges over the custard to encase it, forming a neat rectangular parcel. Transfer the parcel to a baking sheet lined with parchment paper.
  6. Bake the Bougatsa Glykia in the preheated oven for about 25-30 minutes, or until the phyllo is golden brown and crisp. The aroma of the baked phyllo and custard will be your cue that it's done.
  7. Remove the Bougatsa from the oven and allow it to cool slightly. Before serving, dust the top generously with powdered sugar and a sprinkle of cinnamon. This finishing touch adds sweetness and warmth, enhancing the flavors of the custard and phyllo. Serve warm for the best texture and taste.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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