🥮 Bougatsa with cream (bougatsa me krema)

Name: Bougatsa with cream (bougatsa me krema)
Total time: 75 min
Yield: 8
Cuisine: Greece · Thessaloniki
Ingredients: 10 sheets phyllo pastry; 100 g butter, melted; 800 ml milk; 100 g fine semolina; 120 g sugar; 2 eggs; Grated zest of 1 lemon or 1 tsp vanilla extract; Icing sugar and ground cinnamon to serve

Origin: Greece · Thessaloniki

477kcal

per serving · 180 g

265kcal

per 100 g

11 gProtein6 g / 100 g

22 gFat12 g / 100 g

65 gCarbs36 g / 100 g

Bougatsa me krema is the sweet custard version of the famous northern Greek pastry: a vanilla semolina cream baked between layers of butter-brushed phyllo until the top shatters. In bougatsa shops it is chopped into small pieces with a large knife and served on a plate under a snowfall of icing sugar and cinnamon. It is best eaten warm, straight from the oven.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: semolina custard, butter

Contains glutenbecause of: phyllo pastry, semolina custard

Contains dairybecause of: semolina custard, butter

Not keto36 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

phyllo pastrysemolina custardbuttersugarcinnamon

Recipe

8 servings75 min

Ingredients

10 sheets phyllo pastry
100 g butter, melted
800 ml milk
100 g fine semolina
120 g sugar
2 eggs
Grated zest of 1 lemon or 1 tsp vanilla extract
Icing sugar and ground cinnamon to serve

Method

Warm the milk with the sugar and lemon zest, whisk in the semolina and cook, stirring, until thick, about 5 minutes. Off the heat, beat in the eggs and 20 g of the butter.
Heat the oven to 180 °C. Butter a 25 × 35 cm tray and layer 5 phyllo sheets, brushing each with butter.
Pour in the warm cream, level it and cover with the remaining phyllo, brushing each sheet.
Sprinkle the top with a little water, score and bake for about 40 minutes until deep golden.
Rest for 10 minutes, chop into small pieces and serve dusted with icing sugar and cinnamon.

How to make it lighter

Brush the phyllo thinly; butter is about 100 kcal per tablespoon and adds up quickly over 10 sheets.
Share a portion or cut smaller squares — it is as rich as most cakes.
Use cinnamon generously and keep the icing sugar to a light dusting.

History

Bougatsa is most closely associated with Thessaloniki, and its spread there is usually credited to Greek refugees from Asia Minor in the 1920s. Alongside cheese and meat fillings, the cream-filled version is the most popular, typically eaten for breakfast or as a late-night snack.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Bougatsa with cream (bougatsa me krema) and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →