Bougatsa Thessalonikis with cream filling

“It is said that it comes from the Byzantine times and Constantinople before the Fall. It came in Thessaloniki with the emigrants from Minor Asia. Today, there are hundreds of shops in town, that one can enjoy it with cream, cheese, mince, spinach or just plain puff pastry with sugar.”


  • 1+1/2 lt milk
  • 250gr sugar
  • 1 pinch of salt
  • 3 vanilla powder shots
  • 250gr thin semolina
  • 3 tablespoons cow butter
  • 1 packet fyllo kroustas
  • 150gr milk butter
  • 80-100gr castor sugar
  • some cinnamon


Boil the milk with the sugar, the salt and the vanilla in medium heat. Add the semolina gradually. Keep stirring with the whisk to prevent the cream from thickening. At the end remove the pot from the heat and add the butter. Leave the cream to cool down and thicken. In a buttered tray 34X36cm lay the seven puff pastry sheets buttered one by one. Pour the cream and spread it all over the surface. Fold the sheets that stand out. Cover with the rest of the sheets after buttering them one by one. Sprinkle with butter and bake in preheated oven with air at 180⁰C in the middle for about 30′ min. Cut in small portions, sprinkle with castor sugar and cinnamon and serve.
Servings 6