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  • portions: 12
  • preaparation: 15´
  • baking time: 30´
  • 1 pack of “politiko” fillo pastry for sweets
  • 150 gr. melted butter or “fitini”
  • 1 ½ fresh milk
  • 200 gr. semolina
  • 200 gr. sugar
  • 1 pinch salt
  • 2 vanilla sticks
  • 2 teaspoons butter milk
  • cinnamon and sugar


Heat up the milk and the sugar in a saucepan. Add the salt, the vanillas and the semolina and mix them with a wire whisk until it boils and the cream thickens. Turn the heat off and add the butter. As it thickens we remove it from the heat. Mix the cream until it melts well. We let the cream cool off. Spread butter on the pan (34-36 cm). Spread 9 “filla” pastry evenly and sprinkle with some melted butter. Add the cool cream in a thin layer and turn the extended corners of the “filla” looking inside. We cover with the remaining ones after spreading the butter with a pastry brash. We place the rest in the saucepan with a rubber scraper, as we do in “galaktoboureko”. Bake the” bougatsa” in 220°C for 25’ -30’ until it turns brown. Cut it in pieces and sprinkle with cinnamon and sugar.