Bougatsa Thessaloniki's

This version of bougatsa, inspired by Thessaloniki’s famous pastry shops, is made into two golden parcels of crisp phyllo filled with creamy custard. Each bite is layered with buttery phyllo, a hint of caramelized sugar, and silky vanilla custard. Finished with a dusting of confectioner’s sugar and cinnamon, it’s the ultimate Greek breakfast or dessert.

If you’ve never had Iordanis bougatsa in Crete, which is where I’m from, they serve it in parcels, just like this, and have been doing so for over 100 years. It’s literally the best bougatsa anywhere. In some Greek homes, however, it’s prepared in a 9×13 baking dish, kind of like a galaktoboureko without the syrup. I’m sharing how to make it that way as well, in case you don’t want to make the parcels. However, the parcels are a pretty presentation, and everyone will ask for this on repeat.

Why will my family ask for this on repeat?

Extra crispy, buttery, Flaky phyllo crust filled with Velvety soft, thick, Rich, creamy vanilla.

Semolina custard.

What do I need to make bougatsa Thessalonikis?

Phyllo pastry -thawed in the refrigerator overnight and placed on the counter about an hour before you’re ready to use it, so it’s room temperature.

Unsalted butter – melted to drizzle over the phyllo layers for a buttery flavor and to help crisp the phyllo without adding saltiness.

Granulated sugar -divided so you have some for the custard and some to sprinkle in between the layers of phyllo.

What’s in the custard?

Whole milk -this is the perfect base for custard because it’s already creamy. So, use whole milk or at least 2%.

Granulated sugar – I divide the sugar for the custard as well, so I can add some to the milk to prevent scorching and use the rest with the eggs.

Fine semolina flour adds a significant amount of structure to the custard and, combined with the cornstarch, creates a thick, creamy texture.

Corn starch -helps thicken the custard while keeping it smooth, creamy, and not too stiff.

Pinch of salt -to balance the sweetness of the custard and enhance all the flavors.

Eggs -you can’t have custard without the eggs because they are the main ingredient that thickens the milk mixture into the rich, creamy custard.

Egg yolks -using a few extra yolks helps create a luxurious, silky custard texture that is so much better than just using whole eggs.

Pure vanilla extract – use a good-quality extract, as it is the main flavor of the custard.

Unsalted butter – adding cold butter to hot custard allows the butter to melt slowly, creating a smooth custard texture with great body and shine.

Are there any garnish options?

Confectioner’s sugar -powdered sugar by itself is a pretty way to dust the top of each pastry while adding a touch of sweetness.

Ground cinnamon -I love taking it to the next level, and adding a punch of spice by itself or along with the powdered sugar means extra delicious in my book!

How do I make custard?

In a saucepan, whisk together the milk, sugar, semolina, cornstarch, and salt until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from the heat. In a small bowl, whisk together the eggs and egg yolks until well combined. Slowly add 1 cup of the hot custard to the eggs, whisking constantly to temper the eggs. Pour the egg mixture back into the saucepan, whisking constantly until smooth. Stir in the butter and vanilla and set aside to cool slightly.

What’s the best way to assemble the phyllo parcels?

Place one sheet of phyllo on a clean work surface. Brush lightly with melted butter and sprinkle with one tablespoon of sugar. Repeat with four more sheets, layering them neatly on top of one another. For the 6th sheet, brush it with butter, fold it in half, brush again, and fold it in half once more to form a square. Brush with butter and place the folded square in the center of the layered stack.

How do I add the custard?

Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper. Spoon a third of the custard onto the center of the folded phyllo square. Fold the outer phyllo sheets over the filling to form a rectangular parcel. Brush the top with butter. Carefully flip the parcel over onto the parchment-lined baking tray, seam-side down. Brush with more butter. Repeat the process with the remaining phyllo sheets and custard to form the second and third parcels.

How long do I bake bougatsa Thessalonikis?

Bake for 35 to 40 minutes, or until golden and crisp. Remove the dish from the oven and let it cool for 20 minutes, allowing the custard to set.

Can I make Bougatsa Thessalonikis in a baking pan?

Brush a 9×13-inch baking dish with melted butter. Place one layer of phyllo on the bottom of the pan, allowing the excess phyllo to hang over the side of the baking dish. If you were looking at the dish as a clock, the phyllo will hang out at the 6 o’clock position. Drizzle with butter. Place another layer of phyllo at the 9 o’clock position in the dish and drizzle with butter. Place the third phyllo sheet on top at the 12 o’clock position and drizzle with butter. Place the last sheet on top at the 3 o’clock position. Pour the custard in the center of the sheets and spread it out evenly in the pan. Cover the custard with the phyllo that is hanging from the pan and drizzle butter between each layer.

What if I like a thick top crust layer?

If you prefer a nice thick top crust layer, add one more sheet of phyllo on top and tuck the excess phyllo into the pan. Then, brush with butter.

How long do I bake bougatsa in a baking pan?

Cut the pie into slices on top and bake for 35 minutes, or until golden. Garnish with a heavy dusting of confectioner’s sugar and some ground cinnamon. Then, allow the pastry to sit at room temperature for at least 25 minutes before serving so that the custard can set. Enjoy!

What’s the best way to serve these?

Dust generously with confectioner’s sugar and cinnamon, then cut into cubes and serve warm or at room temperature. In Greece, we serve bougatsa Thessalonikis as a dessert or sweet breakfast with a hot cup of Greek coffee or a frappe. It’s best enjoyed the day it’s baked, but leftovers can be warmed in the oven to restore crispness.

What if I’d like more cinnamon flavor?

For extra flavor, sprinkle a little cinnamon sugar between the phyllo layers along with the granulated sugar.

Can I prepare these ahead of time and freeze them?

They actually freeze beautifully. After wrapping the phyllo to form the bougatsa, place them on a parchment-lined baking sheet and freeze them. Once frozen solid, remove them from the pan and put them in an airtight container or a ziplock bag. They’ll keep fresh in the freezer for up to two months. You can bake them whenever you need them from frozen on a parchment-lined baking sheet at 325 °F until golden, puffed, and delicious.

For the Custard: