Greek Krema Bougatsa

Now you read the title and were probably like how do you pronounce that? Bougatsa is a greek breakfast (or dessert) which resembles a creme custard pie (I know, PIE for breakfast, what is this madness? ) I have vivid memories each summer from sitting on the deck of my summer home or in the kitchen of my grandmother’s house eating this for breakfast before we went to the beach. There is also a cheese version, but my dad prefers the creme. So of course, we made the creme or “krema”.


This pastry is sweet with a crunchy outside and soft inside. The fillo usually falls off, so it is typical to eat all the crumbs left on your plate 🙂

This might be the opposite of healthy because of all that sugar and creme, but it is one of my favorite Greek delights. Each bite takes me back to spending summers there, so making it in the middle of winter (especially in all this snow) was a treat 🙂

To make it, you first have to make the custard. Melt the butter, add in the farina. Next is the hot milk. Keep stirring vigorously and add in the sugar. Keep stirring until it becomes creamy. Let it cool, so the eggs don’t curdle once they are added. Then add in the eggs and vanilla.


Next, prepare the fillo dough. On the pan, layer 2 sheets of fillo, making sure they each were brushed in butter. Then add a cup of creme in the middle and spread it out into a large rectangle. Next, fold it like a package. Fold both sides of the fillo in and butter the sides. Then fold it in from the top and bottom sides and butter it again to seal it.


After done baking, sprinkle with powdered sugar and cinnamon, and cut into bite-sized pieces.

bougatsa3  Yum!


Greek Krema Bougatsa

Greek Krema Bougatsa

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Yield: 8-10

Greek Krema Bougatsa

A classic Greek breakfast pastry: Krema Bougatsa. Resembling a custard creme pie, this is perfect for weekend brunches.


  • 1/2 cup butter
  • 2 cups whole milk
  • 2 cups fat free milk
  • 2/3 cup farina
  • 2/3 cup sugar
  • 2 eggs
  • 2 egg yolks
  • 1 1/2 teaspoon vanilla extract
  • 4 fillo dough sheets (country style)
  • extra butter to melt for topping
  • powdered sugar and cinnamon for dusting


  1. Preheat the oven to 380 degrees Fahrenheit.  Prepare a baking pan with parchment paper. Grease the paper with melted butter.
  2. In a saucepan, scald the milk.
  3. In another saucepan, melt the butter. Stir in the farina for 1-2 minutes. Add in the hot milk, stirring vigorously. Then add in the sugar. Continue stirring until the consistency becomes creamy. Remove from heat. Let it cool slightly, stirring occasionally so a skin does not form.
  4. Add in the vanilla extract and eggs.
  5. Next, prepare the fillo dough: On the pan, lay a piece of fillo. Brush on melted butter. Layer another fillo dough layer, brushing again with butter. Add a cup of creme in the middle and spread it out into a large rectangle. Next, fold it like a package. Fold both sides of the fillo in, butter the sides. Then fold in the top and bottom sides and butter it again to seal it. Flip it on the parchment paper so the open side is faced down. Brush the top with butter. Repeat again with the other 2 pieces of fillo and the remaining creme.
  6. Bake for 35-40 minutes or until the crust is golden brown.
  7. Sprinkle with powdered sugar and cinnamon and cut into bite sized pieces.
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Greek Krema Bougatsa

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