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Μπουγάτσα με Κρέμα Λεμονιού

Bougatsa (Greek Custard Pie) with Lemon Cream


For the sheets:
100 gr. melted butter

For the stuffing / lemon cream:
350 ml milk
150 ml creme fraiche
100 gr. sugar
80 gr. fine semolina
1 tbsp corn flour
2 vanillas
Zest & juice from 1 lemon
1 ½ tbsp butter

For the decoration:
Powdered sugar

Preparation - Steps

For the stuffing:
In a saucepan, heat the creme fraiche, milk, sugar, fine semolina, corn flour, and vanillas over medium heat, stirring constantly, until the cream thickens.
Remove from the fire, add the lemon zest and juice, and stir.

For the bougatsa:
Lay 3 Filo Pastry Gourmet with butter & eggs Sheets on a horizontal surface, one on top of the other, and divide them in the middle. Take each half of the 3 sheets, smear with melted butter and repeat the same procedure for the other 2 halves, placing them one on top of the other.
Add enough cream at the edge of each piece and spread it with a spoon.
Seal the sides and fold into a parallelogram envelope, forming a relatively big, individual bougatsa.
Repeat the same procedure with the remaining sheets and stuffing.
Place the bougatsa pieces in a non-stick baking pan, butter the top and bake in a preheated oven at 180°C for 20 min, until golden brown.
Leave it aside to cool down a little, sprinkle with powdered sugar and serve.

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