Golden, flaky, and filled with silky vanilla custard, these little bougatses are a taste of Greek comfort in every bite. They’re everything we love about traditional bougatsa—just in personal, hand-held form!I grew up enjoying these warm from the bakery, usually dusted with powdered sugar and a touch of cinnamon.

Whether it was Sunday mornings or quick coffee breaks, these sweet parcels were always a treat. Now, I make them at home, and the smell alone brings back memories of Thessaloniki’s streets and cozy family breakfasts.

Made with buttery layers of phyllo and a simple homemade custard (with ingredients you probably already have at home), these bougatses are surprisingly easy to make. Bake a batch for breakfast, a gathering with friends, or just to treat yourself. They’re best served warm—straight from the oven, with a dusting of powdered sugar.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

For the custard (krema):

500 ml whole milk

100 g granulated sugar

50 g fine semolina (simigdali fino)

1 egg

1 egg yolk

1 tsp vanilla extract

1 tbsp butter

For assembly:

8–10 sheets of phyllo dough

Melted butter for brushing the phyllo sheets

Powdered sugar for dusting

Ground cinnamon (optional)

Directions

Make the custard:

In a saucepan, heat the milk until just warm.

In a bowl, whisk the eggs with sugar and vanilla.

Slowly add semolina while whisking constantly.

Pour the warm milk into the egg mixture slowly, stirring. Return everything to the saucepan and cook on medium-low heat, stirring constantly until thick and creamy (about 5–7 minutes).

Remove from heat, stir in the butter, and let cool completely.

Preheat oven to 180°C (350°F). Lay out one sheet of phyllo and brush it with melted butter. Add a second sheet on top and butter again.

Spoon 2–3 tablespoons of custard in the center and fold into a square or rectangle (like an envelope).

Place on a baking tray lined with parchment paper, seam side down. Repeat with remaining phyllo and filling.

Brush tops with butter and bake for about 20–25 minutes or until golden and crispy.

Dust generously with powdered sugar and cinnamon while still warm.

Tips:

These are best served warm and fresh, but you can reheat them in the oven to bring back the crispiness. You can freeze them before baking too!