Bougatsa with Cream or Sweet Cream Pie

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I had a terrible gastrenderites virus last week and I stayed in bed most of the time drinking tea and eatind rice or plain pasta. This means that I was not able to consume all that milk I drink daily. This further means that I had a lot of milk that was close to expiration date and I had to do something with that otherwise it would end up in the garbagge. So, I decided to make this sweet pie. This pie is traditional in the northern part of Greece, Macedonia. It is a very nice dessert, very easy and in that way when your kids eat it they consume milk as well. Apart from that it is a very tasty sweet. The recipe comes from Vagelis Driskas a very famous Greek chef, very well known abroad as well. I adapted it from his book One Year in Vangelis Driskas’ Kitchen. Let’s go and make it then.

Bougatsa with Cream ( Sweet Cream Pie)

2 puff pastry leaves
4 cups milk
1 cup sugar
1/2 cup semolina, perhaps a little bit more
4 tbsp butter
1 tsp vanilla extract
Caster sugar and cinnamon for dusting above it

We put the milk and sugar in medium to high heat until it starts bubbling. At that point we throw the semolina and the vanilla extract and lower the heat whisking until the cream starts to thicken. When it thickens we remove it from the stove throw the butter whisk until it incorporates and let it cool for 10 minutes. In a buttered baking sheet we lay the first puff pastry leaf and above it we throw the cream. On top we put the second puff pastry leaf. We have preheated the oven at 200 degrees celcius and bake it for 20 minutes or until golden. Take it out of the oven dust caster sugar and cinnamon and it is ready to eat. It is very simple, very healthy, very tasty and very Greek. Enjoy. I am sending this to Bookmarked Recipes which was an idea of Ruth at Ruth’s Kitchen Experiments and this week is hosted by Ivy of Kopiaste.