Bougatsa (Semolina Cream Pastry)
Quick answer
- Total time
- 170 min
- Level
- Hard
- Servings
- 16 servings
- Ingredients
- 15
About this dish
Semolina milk cream is wrapped twice in paper-thin, buttered pastry, baked until golden and finished with icing sugar and cinnamon rather than syrup.
Read more
One stretched sheet folds around the cream like an envelope, then a second sheet wraps that parcel again, so crisp layers surround the filling top and bottom. Pulling hard at one spot opens holes, and stretching from the edges a little at a time avoids them. The butter total looks large, but it is split between the cream, the dough and four rounds of stretching.
Ingredients
Instructions
- 1
Heat the milk and sugar over medium heat.
As it begins to boil, whisk in the semolina gradually until thick. Remove from the heat and beat the yolks in a separate bowl.
- 2
Gradually whisk a little hot cream into the yolks, then return to the pan and combine.
Stir in vanilla, lemon zest, the pinch of salt and 45g cold butter. Spread in a shallow container, cover the surface with food-safe wrap and refrigerate to cool.
- 3
Mix the flour, 10g salt, 220g water and 50g melted butter with a mixer paddle for 5-7 minutes until elastic.
Cover and rest 20 minutes. Divide into four balls, cover and rest another 20 minutes.
- 4
Flatten each ball into a small disc, cover and rest 20 more minutes.
Preheat a fan oven to 170°C and line two large trays. Divide the 450g layering butter into four working portions.
- 5
Use some of the first butter portion to coat the worktop.
Roll the edges of one disc, then stretch gently around the perimeter until very thin. Brush with the rest of that portion, trim to a rectangle and place the trimmings in the centre.
- 6
Place half the cooled cream in the centre and fold all sides over it into an envelope.
Stretch the second sheet with the second butter portion. Put the first parcel seam-side down in its centre, press lightly and wrap again.
- 7
Make a second pastry with the remaining two sheets, butter portions and cream.
Place seam-side down on the trays and bake at 170°C fan for 40-50 minutes. If baking both trays together, exchange their positions partway through and check that both pastries are evenly golden.
- 8
Cut each pastry into eight pieces.
Divide the 20g icing sugar and 1 teaspoon cinnamon over both pastries and serve.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Bougatsa with cream
Akis Petretzikis · Checked: 2026-09-07
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Muddy Buddies
vanilla extract, icing sugar
Homemade Marshmallows
vanilla extract, icing sugar
Butter Cookies
egg yolks, icing sugar