Bougatsa crema


Bougatsa is prepared from phyllo dough wrapped around a filling of semolina custard (vanilla creme). After it is baked, it is cut into serving pieces and served hot. Other common fillings include feta, minced meat or spinach. If the filling is semolina custard, then the pastry may be lightly dusted with powdered sugar and cinnamon.



It is said to originate in Serres, in the region of northern Greece and is especially popular in the northern Greek port of Thessaloniki but is being served in whole Greece. In Chania, it is called “bougatsa Chanion” and is made by special pastry shops usually open from early morning until noon. The most common filling is a sweet semolina custard. Common savory fillings include mizithra cheese or minced meat. The name comes from the Byzantine Greek.