Recipe: Traditional Greek Bugazza cream pie step by step with pictures | Handy.Recipes

Traditional Greek Bugazza cream pie

Cooked traditional Greek cake with bougatza cream

Time to cook: 90 minutes

Total Servings: 12

Nutritional Value

Bugatsa is a traditional, very tasty pie filled with cream or cheese. This pie is very popular in Greece. What makes it different from other Greek pies is the way the dough for the bougatsa is made. I have baked with both filo and puff pastry, but this particular pastry recipe pleasantly surprised and pleased me. The very nice cream, the crunchy crust, the delicate flavor of vanilla, cinnamon and lemon - it's just great!

Author of the recipe

Ingredients for the Traditional Greek Cream Cake "bougatza":


  • Chicken egg - 4 pcs
  • Cinnamon - to taste
  • Powdered sugar - 1 tablespoon
  • Lemon peel - 1 pc
  • Corn starch - 40 g
  • semolina - 80 g
  • Vanilla - 2 g
  • Milk - 1 l
  • Butter (200+100+30) - 330 g
  • Sparkling water (I have baking soda, highly carbonated) - 260 ml
  • Salt - 1 teaspoon
  • Sugar (80 + 200) - 280 g
  • Wheat flour / Flour (500+30) - 530 g

How to cook traditional Greek cream pie "bougatza" step by step with photos


Dough: Mix 500 grams of flour, 80 grams of sugar, and salt, pour in baking soda and knead into a smooth, not sticky to the hands dough.

This is the water I used. By the way, baking soda water is just a kind of familiar soda or sparkling water, or rather sparkling water!

Divide the dough into 4 equal parts.

Divide butter (200g) into 4 parts. The butter needs to be very, very soft. Roll out one piece of dough into a circle 35 cm in diameter and grease it with butter.

Fold out the pastry to 1/3 of its diameter on all sides.

You end up with a square like this.

Roll out the second piece of dough, also 35 cm in diameter, grease it and put the first piece of dough folded into a square in the center. Fold the edges to make a square. Place the prepared square on a sheet of baking paper and leave it in the fridge for 2 hours. Proceed with the 3rd and 4th piece of dough as with the 1st and 2nd. As a result, we had 2 square pieces of dough, which we wrapped in baking paper and sent to the refrigerator.

The cream: Pour 200 ml of milk from the main mass and dilute the starch and flour in it so that there were no lumps, add the eggs, vanilla and semolina and stir well.

In a pot pour a little water, add 200 grams of sugar, zest and butter 100 grams, pour the rest of the milk and put on the fire, stirring constantly to dissolve the sugar. When the milk begins to boil, pour the egg and flour mixture by very thin streams and stirring all the time, and boil the cream, the ready cream becomes thick and begins to bubble.

Place the cream in another container and cover its surface with cling film to prevent it from getting chunky.

Take one square of hardened dough out of the fridge. Turn out the baking paper, dust it with flour, roll out the pastry to a larger size than the mould, which measures 28cm x 22cm and 5cm high, so that a rim is formed and place the hot cream on it.

Roll out the second sheet of pastry, as you did the first, on baking paper, about the size of the top of the cake. Tuck the edges if they hang under the sides of the pie, which easily come off the baking paper, and pin them together. I've drawn arrows on the photo to make it clearer. Using a sharp knife, cut the cake into portions without cutting the dough all the way through. At this stage you can freeze the cake by covering the top with clingfilm. When you want to bake it, there's no need to defrost it. As I was baking the pie at once, I melted 30g of butter and smeared the pie with it on top.

Bake the pie in a preheated 180"In the oven for 35-40 minutes until golden brown. Orient your oven!

Let the finished cake cool slightly and sprinkle with powdered sugar and cinnamon. Cut into portions.

Decorate with frozen fruit or serve with fruit ice cream!

The pie is delicious both hot and cold, help yourself!

Nutritional Value:

Whole Dish:
Calories
6671.9 Calories
Protein
117.1 g
Fat
308.7 g
Carbohydrates
860.9 g
Per Serving:
Calories
556 Calories
Protein
9.8 g
Fat
25.7 g
Carbohydrates
71.7 g
100g:
Calories
237.4 Calories
Protein
4.2 g
Fat
11 g
Carbohydrates
30.6 g

Salt, Lemon, Flour, Wheat Flour, Sugar, Butter, Carbonated Water, Tender, Milk, Cinnamon, Vanilla, Creamy Wheat, Cake, Corn Starch, Lemon Candy, Dough

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