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Sweet Bougatsa Pastry

BY Mahbir 
Serves: 4  •  DIFFICULTY: Easy 
PREPARATION Time: 20 minutes 
COOKING Time:  20-25 minutes 


450 grams filo pastry sheets (roughly 15 sheets)

1 litre semi-skimmed milk

170 grams wheat semolina

200 grams caster sugar

5 tablespoons unsalted butter, melted

3 tablespoons melted butter for brushing the filo pastry sheets

2 tablespoons Mahbir True Cinnamon Powder

1 tablespoon icing sugar



  1. Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F.
  2. Begin by making the custard filling. Over a medium heat, heat the milk, semolina, and sugar in a large saucepan.
  3. Mix thoroughly with a wooden spoon until the mixture is smooth and creamy. Remove the saucepan from the heat and add the five tablespoons of melted butter. Gradually fold until incorporated. Set aside until the mixture has cooled down and is slightly set.
  4. Using a pastry brush, butter the bottom and the sides of a shallow baking tray (the tray should be a little smaller than the dimensions of the filo pastry sheets).
  5. Place six of the filo pastry sheets on the bottom of the baking tray. Between each sheet, brush with melted butter. Make sure that the filo pastry sheets are hanging over the edges of the baking tray because they will be folded over the filling.
  6. Tip in the custard filling mixture, smoothing the surface with a spatula and then fold the filo sheet flaps over the custard.
  7. Cover the Bougatsa with the remaining filo pastry sheets, again buttering each layer and then fold in the edges so the filling cannot leak out when it’s baking. Brush the top with plenty of melted butter and score the top with a sharp knife.
  8. Bake for about 20-25 minutes until the upper filo pastry sheets are golden brown.
  9. Remove from the oven and let the Bougatsa cool down until it is room temperature.
  10. Prior to serving, sprinkle generously with the icing sugar and the true cinnamon powder.

Mahbir’s Personal Touch

When brushing each of the filo pastry sheets with melted butter, make sure that the butter is lukewarm and not boiling hot, otherwise it will melt straight through the filo and you won’t achieve the snappy crunch that makes biting into a freshly-baked Bougatsa so special!

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