Bougatsa -- Cream Pie (Greece)

Recipe by Sydney Mike

This recipe was found in the 2002 cookbook, Mediterranean Street Food.

Top Review by Scoutie

Very tasty! I am FINALLY over my fear of phyllo pastry. LOL I used 1/2 teaspoon of vanilla, everything else I kept as directed. Thanks for sharing SydneyMike. Made for ZWT 6.

Ingredients Nutrition


  1. FOR THE CREAM: In a small saucepan bring milk & vanilla extract JUST to a boil.
  2. In another saucepan, melt butter over medium heat & then add the semolina, stirring for 1 minute.
  3. Strain the milk over the semolina, stirring continuously. Add the sugar & continue stirring for 4-5 minutes, or until mixture is thickened, then remove from the heat & set aside to cool, stirring occasionally to prevent the formation of a skin on top.
  4. In a small container, beat together the egg & 1 egg yolk, & when the milk mixture is cool, stir the eggs into the milk mixture.
  5. Preheat oven to 400 degrees F & coat the inside of an 8-inch-square baking dish with a little butter.
  6. Cut the sheets of filo to fit the baking dish & then lay 6 sheets into the baking dish, brushing the top side of each with melted butter.
  7. Spread the cream filling over the pastry & cover with the remaining sheets, again brushing each sheet with butter. Keep the filo covered with a slightly damp kitchen towel at all times so it doesn't dry out.
  8. Bake for about 25 minutes or until the pastry is crisp & golden, then remove from the oven & cut into 4 squares. Sprinkle each with powdered sugar & a little cinnamon & serve hot or warm.

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