Medium1.5 hours
Where it comes from
Bougatsa is a specialty of Thessaloniki, a city where the fusion of Ottoman and Greek culinary traditions gave rise to this beloved dessert often enjoyed with a morning coffee.
On the Palate
What goes into it
How it's made
- 1
Preheat oven to 180°C (350°F).
- 2
In a pot, heat milk and sugar, then whisk in semolina until thick.
- 3
Remove from heat and stir in beaten eggs and vanilla.
- 4
Layer phyllo sheets in a baking dish, brushing with melted butter.
- 5
Pour custard over phyllo, cover with more sheets, and bake until golden.
