Dezi’s Kick-Arse Bougatsa Parcels

Kali Orexi Sharing our Greek culinary heritage through video and stories. Dezi's Bougatsa Hero Landscape

Dezi, a joyful, irrepressible force of nature, kicks off Week 2 of the Meri Month of May – “Starting your day the Greek way” – sharing her Kick-Arse Bougatsa Parcels. These generous individual serves of rich creamy custard wrapped with crispy, crunchy fillo and dusted with icing sugar and cinnamon, will start your day in a delicious and dancy way!
Follow @dezi_cooks for delicious and easy meal inspiration!

Dezi’s Kick-Arse Bougatsa Parcels

Course Breakfast, Dessert, grazing, greek pie, sweets
Cuisine Greek
Keyword bougatsa, custard, fillo pastry
Author Dezi Madafferi


  • 18-21 sheets Antoniou Fillo Pastry, at room temperature 
  • 1 ltr milk 
  • ¾ cup caster sugar 
  • 1 cup fine semolina  
  • 1 packet vanilla sugar 
  • pinch nutmeg   
  • ¼ cup cream  
  • 250 g unsalted butter,   melted 
  • Icing sugar and cinnamon, for dusting 


Preparing the custard 

  1. In a saucepan on medium heat add the milk and sugar – stir until the sugar dissolves 

  2. Add the fine semolina, vanilla sugar and nutmeg 

  3. Using a whisk, continuously whisk until it thickens 

  4. Take off heat and set aside 

  5. Just before you spoon the custard onto the fillo, whisk some cream through it to loosen it up and make it more workable – the amount you will need to add will depend on the semolina used and the thickness the custard achieves when you first make it 

Preparing the kick-arse bougatsa parcels 

  1. Remove the fillo pastry from its packaging, lay it flat on your work surface and cover it with a very slightly dampened tea towel 

  2. Take a sheet of fillo pastry and lay it down lengthways on your work surface 

  3. Baste the fillo sheet with the melted butter  

  4. Lay another fillo sheet on top of the first one and baste it 

  5. Lay a third fillo sheet on top and baste that one too 

  6. Fold all three sheets over from the end closest to you by about 10cm to create a thicker fillo section 

  7. Spoon 4 generous tablespoons of the custard across the centre of this folded section 

  8. Fold both lengths of the fillo into the centre 

  9. Tightly roll the parcel from the base to the top to form a little rounded log 

  10. Place the bougatsa parcel on a baking tray lined with baking paper 

  11. Repeat with remaining fillo pastry and custard (makes 6-7 parcels) 

  12. Baste the tops and sides of the parcels with the melted butter 

  13. Bake in oven pre-heated to 180°C for 30 minutes or until deep golden brown 

Serving the kick-arse bougatsa parcels  

  1. Dust with icing sugar and cinnamon and enjoy!... without scalding yourself! 

  2. Kali Orexi! 

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