A Taste of Thessaloniki in Every Swirl.

Bougatsa is one of those iconic Greek pastries that everyone craves in the morning — flaky phyllo, sweet cream, and a dusting of powdered sugar and cinnamon.

While you may have tried the square-cut versions sold in bakeries, there’s something special about the strifti bougatsa — the spiral-shaped pastry that looks as good as it tastes.

This version brings together the same comforting custard filling wrapped in buttery phyllo, but twisted into a beautiful swirl that bakes to golden perfection. The scent of warm cinnamon and vanilla fills the kitchen, taking you straight to a café in Thessaloniki.

Whether you serve it for Sunday breakfast, as a dessert after dinner, or with a hot cup of Greek coffee, this recipe will transport you back to Greece one bite at a time.

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

1 package phyllo pastry sheets (about 450 g / 1 lb)

120 g (½ cup) unsalted butter, melted (for brushing the phyllo)

1 liter (4 cups) whole milk

150 g (¾ cup) fine semolina

150 g (¾ cup) sugar

1 tsp vanilla extract

2 large eggs

Zest of 1 lemon (optional, for extra aroma)

Ground cinnamon (for dusting)

Icing sugar (for dusting)

Directions

Prepare the custard:

In a medium saucepan, heat the milk until warm (do not boil).

Add the semolina slowly while stirring constantly to avoid lumps.

Stir in the sugar and cook over low heat until the mixture thickens into a smooth cream.

Remove from heat. Add vanilla and lemon zest.

Lightly beat the eggs and whisk them into the cream while still warm, stirring quickly so they don’t scramble. Set aside to cool slightly.

Assemble the spiral:

Preheat the oven to 180°C (350°F).

Lay one phyllo sheet on a clean surface and brush generously with melted butter. Place a second sheet on top and brush again.

Spread a thin line of the semolina cream along the long edge of the phyllo. Roll it up into a log.

Starting from the center of a greased round pan, roll the filled phyllo strip into a spiral shape. Continue making filled rolls with the remaining phyllo and cream, joining them around the spiral until the pan is filled.

Brush the top well with more butter.

Bake:

Bake for about 40–45 minutes, until the phyllo is crisp and golden brown.

Finish:

Allow to cool for 10 minutes. Dust generously with icing sugar and cinnamon before serving.