Apple special bougatsa..


(Greek: Μπουγάτσα [buˈɣatsa]), is a Greek breakfast pastry consisting of either semolina custard, cheese, or minced meat filling between layers of phyllo.


Have a nice week everyone! Last week I had a problem with my camera and today I brought it to a repair shop and I don’t know when I’ll have it back 😦 So before separating my camera I decided to cook something sweet! It’s been more than 2 weeks that Rania sent me the new book of Vasilis Kallidis, Athens Special, and with the exams I didn’t have the time to get a good look at it. The book is a unique guide at Vasili’s favorite spots in Athens and at the end you’ll also find some recipes inspired from this special tour!

This might not be the typical recipe for bougatsa, besides the apples also the pastry leaf is different. An amazing recipe that you should definitely try! More Athens Special recipes soon!



  • 4 apples
  • 1 tsp butter
  • 1/2 cup sugar
  • 2 leaves of puff pastry

For the cream:

  • 2 cups milk
  • 1 cup sugar
  • 2 tbsp flour
  • 1 tbsp corn flour
  • 2 egg yolks
  • vanilla


Cut apples into small pieces and saute with butter over high heat until they sip their fluids. Add sugar and bring to boil over low heat. Keep some milk in a cup and put the rest to boil along with sugar and vanilla. Dilute in the cold milk, flour, corn flour and egg yolks and mix thoroughly. Pour the hot milk into the yolk mixture, stir vigorously and transfer the mixture back to the saucepan. Boil over high heat until the cream thickens. Lay one leaf of puff pastry on a baking tray strewn with baking paper. Lay the cream and top with the apple filling. Cover with the second leaf of pastry, wet it with water and bake in preheated oven, in air at 180 degrees for 40 minutes. Once the pies cool down, cut into pieces and sprinkle with icing sugar and cinnamon.









photos © chrysoula papagianni

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