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Greek Phyllo and Cream “Pie” (Bougatsa me Krema)
Bougatsa me krema is a sweet pastry from Thessaloniki, Greece. It takes different forms—from individual packets to large slabs—but it always is a marriage of crisp, flaky phyllo and a rich, pudding-like cream filling that is thickened in part with semolina. We assemble ours in an 8-inch square baking dish, buttering and sugaring each layer of phyllo, and we flavor the filling with cinnamon, lemon and vanilla. Phyllo in the U.S. typically is packaged as 9-by-14-inch sheets or larger 13-by-18-inch sheets. The former can be used as is; the latter need to be halved crosswise (use a chef’s knife to simply cut through the stack). Fully thaw the phyllo before unrolling it otherwise the delicate sheets will crack. Also, make sure to use fine, not coarse, semolina flour; Bob’s Red Mill, which is sold in most supermarkets, is a good choice. Both the flavor and texture of the filling are better when the bougatsa is fully cooled, so plan accordingly. It is best enjoyed the day of baking.
8-10
Servings
Tip
Don’t undercook the cream filling or it will not thicken properly. Make sure the mixture reaches a simmer, then cook it for another 2 to 3 minutes, whisking constantly, to ensure the starches fully gel. Don’t forget to cut an air vent into the upper phyllo layers to prevent puffing.
1¾ hours
plus cooling
Ingredients
-
57
grams (4 tablespoons) salted butter, cut into 4 pieces, plus 85 grams (6 tablespoons) salted butter, melted
-
2¼
cups whole milk
Directions
-
01Heat the oven to 350°F with rack in the lower-middle position. Lightly brush an 8-inch square metal baking pan or glass baking dish with melted butter, then line it with a 7-by-16-inch sheet of kitchen parchment so the ends overhang the pan. Brush the parchment (not including the overhang) with melted butter.
