Greek Custard
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Greek custard

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Pie
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This Bougatsa recipe just reminds me so much of growing up in a Greek household. Bougatsa is a Greek custard pie that is honestly, SO good. There are lots of versions with different variations of filling, but the most popular is made with a custard. Greeks often eat this as a breakfast food or a midday snack, but it’s seriously good any time of day or even as a dessert.
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If you're craving a taste of Greece, there's a delicious pastry you simply can't miss: bougatsa. This buttery, flaky pastry filled with a velvety semolina custard is one of Greece's most beloved treats. Whether enjoyed for breakfast, as a snack, or a sweet finish to a meal, bougatsa is a comfort food that brings together the rich traditions of Greek baking with a delightful balance of textures and flavours.
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The flavour combination of lemon and blueberries in a luscious custard, sandwiched between layers of syrup drenched Kataifi Pastry is heavenly! Add this delicious Kataifi Pastry dessert to your must-make dessert list today!
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TRIGONA. Trigona are a traditional Greek dessert which originate from Thessaloniki in Greece. They get their name ‘trigona’ which means ‘triangles’ in Greek, from their triangular shape. Layers of Fillo Pastry are folded into a triangle shape and baked until golden and crispy. Once cooled, they are coated in syrup and piped with a delicious custard cream filling. Watch along as Mary demonstrates this wonderful Fillo Pastry technique, and how this delicious dessert comes together. A great Christmas dessert option!
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Did you know that this recipe is three desserts in one? Listen to my voice over to find out why! Welcome Back to Episode 7 of MORE THINGS GREEK! Today, I am sharing my family’s classic Bougatsa (πογάτσα), a creamy semolina custard wrapped in phyllo!! The foundation of this cake is eggs and 3 ½ cups of @gonnaneedmilk, which is an excellent source of protein and makes this dessert so creamy. Greek Phyllo Semolina Custard. The most authentic ones are made with homemade phyllo pastry. Although t...
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