Every cuisine has their late night food. The food that whilst perfectly good during the daytime, tastes even better after a long, late night and is best enjoyed when your memory of it and whoever you kissed is fleeting and when your stomach craves something buttery or greasy to balance the alcohol within it.
Greece’s late night food looks almost too damn pretty to give it a tag of “late night food” (click here for an example of a late night monstrosity I had in Finland called the Kannibal). No greasy kebab or pie, it’s a delicious custard filled filo pasty parcel. I first heard about this from a Greek friend and my interest intensified when I started talking to David Tsirekas from Perama restaurant, a restaurant that I visited only the other night. He’d twitter tempting things such as “making mandarin bougatsa” and I’d be urged to bump this to the top of my “to make” list, a messy scrawled piece of paper that I’ve clipped to my teapot wall calendar. I knew of course that I wasn’t going to make the filo from scratch and my version wouldn’t be as amazing as his but I persevered.
These were very, very good. I wouldn’t be so presumptuous to say that they were as good as the ones at Perama but if you want to make your own version at home, say late at night when the clock strikes midnight, these will certainly do. I loved the crunchiness of the buttery, light filo and the softness of the oozing vanilla and lemon custard.
And yep you guessed it. It’s Wallpaper Wednesday! How about some Bannoffee Peanut Butter cups? I’m sure we’ve all made a quick version of this late at night with a spoon, some chocolate and a jar of peanut butter!
So tell me Dear Reader, what is your favourite late night food either at home or when you are out? A kebab? A pie? A friend used to get the urge to make wedges at midnight. What’s yours?
Bougatsa – Custard Filled Filo Pastries
Makes 10
- 3 1/2 cups milk
- 1 teaspoon lemon rind (or citrus rind of choice)
- 1 cup white sugar
- 2/3 cup superfine semolina
- 1 tablespoon vanilla essence
- 4 egg yolks
- 20 sheets filo pastry
- 150g unsalted butter, melted and browned*
- 1 tablespoon sugar mixed with 1/2 teaspoon of cinnamon
- Sifted icing sugar to dust
Method
Custard on stove
1. Combine milk and rind in a saucepan over medium-high heat. Stir in semolina until thickened. Beat eggs, sugar and vanilla until pale and then add to the saucepan and stir until it becomes a custard and cool completely.
Chilled custard
Folding step 1
Folding step 2
2. Preheat oven to 180°C. Line 2 large baking trays with baking paper. Place 1 pastry sheet on a work surface. Brush with melted butter. Place another sheet directly on top of this and butter this too. Fold in half crossways to form a rectangle. Spoon 1.5 tablespoons of custard onto centre of the pastry. Brush the edges with butter. Fold long edges over to cover custard. Fold in sides to form a rectangle. Place, seam side down, on baking paper lined tray. Brush top with butter. Sprinkle with some cinnamon sugar.
Folding Step 3
Finished Bougatsa
4. Repeat with remaining pastry, butter, custard and sugar. Bake for 20-25 minutes. Sprinkle with sifted icing sugar. These are best served warm, on the day they are made.
*To brown butter, melt and heat it until a nutty aroma is released (be careful not to overbrown or it will become bitter). Skim off the foam from the top and cool.
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43 Comments | Add your own
Ooooh, looks delicious! I love custard with filo though I’ve never had it all wrapped up like this…nice presentation!
This is the first I’ve heard about Greek pastries. I definitely know I’ve been missing out! I’ll need to make these, as I’ve never seen them on a menu. Mint chocolate chip ice cream is my usual late night snack.
So delicious! A wonderful treat!
Cheers,
Rosa
They look great! The custard looks so tasty that I would probably just start eating it on its own haha. Mmm mandarin bougatsa sounds like a fantastic combination…
At this moment I’m very glad that Husband isn’t a vegan! I’m so making this for desert tonight
My late might food is crunchy peanut butter and nuttelex (non dairy marg) on hot rye toast, it all melts together so you have to eat it quick so that the bread doesn’t get too soft from the butter…yum…going to have that right now!
K would really love these! Late at night I also crave peanut butter on toast, but more often I try to behave and have Marmite instead!
These look scrumptious, my daughter will be impressed because she absolutely loves them and I can see us trying your recipe.When we were reading the 35 course dinner menu from Perama’s, she mentioned that Bougatsa were her favourites.
As for late night feeds, being Italian it would definitely have to be a plate of Spaghetti Aglio e Olio!
Looks delicious and pretty easy. My Hubby and brother would love this, I’ll have to give it a go!
What gorgeously thick custard! Teaming that with filo pastry would be a definite winner! I’d eat this at anytime of the day
looks fantastic and fairly easy to make.
My fav late night food is a gourmet pre-made pizza base, add bacon,onion, more tomato nap sauce, a good melting cheese. Bake off in oven, then when you take it out, slice it up and add shredded cos lettuce then drizzle rings and rings of a good whole egg mayo all over it.
The hot pizza and cold crunchy lettuce with mayo drippin every where is awesome!
I never wake up with a hangover! It must be the carbs before bed???
Pretty good post. I just came across your blog and wanted to say
that I’ve really enjoyed reading your blog posts. Any way
I’ll be subscribing to your feed and I hope you write again soon!
They look fantastic- they are on my to-make list!!!
These looks delicious. I’ve just been craving some filo pastries!! Oh and I can just imagine the oozing custard.. yum
oh yum! i can see myself trying this recipe anytime soon
my fave late night snack would be toast with canned tuna or oeufs en cocotte (baked eggs)
ok, with that pastry, you have sealed the official “Greek cuisine-lover” stamp on my forehead. I’m hooked now! *DROOL*
Bougatsa…what a lovely ring it has to it. never heard of it, & am glad I learnt of it today! No filo here, & too hot to make it from scratch, but I’m in love with the concept of flavours & textures it folds into, or unfolds into…LOL! Love it Lorraine!
What a lovely treat – far too good to waste on late nights. When you’re desperate you’ll eat anything, and these look too nice for that.
Ooh, yum! I might have to try this sometime – perhaps with a funky-flavored custard. Definitely better than greasy diner food. My favorite late night snack, back when I had a job that drove me to drink every night, was a cupcake or a big plate of heavily salted edamame. Or a big soft pretzel. Ooh, or animal crackers. Mostly because I lived alone and drank alone and at home and those were things I often had in my fridge/freezer at the time. Ah, good times.
Ummm bougatsa! I’m still dreaming about our Greek feast!
I think you should try making the sticky syrup brioche next or even better – the grilled haloumi with honey pepper figs. Then you can send it all to me. Thanks love!
I’m drooling so bad right now… @_@ these look and sound amazing!
your home must smell so wonderful with all this cooking
Wow looks heavenly, never tried filling filos with custard, sounds delicious!
Look amazing. Not a huge fan of custard, but somehow, I just know these would work.
My midnight cravings are Wholemeal pitta toasted, with homemade hummous, and smoked salmon. Best made in advance if its a big night!!
My late night food is fresh pasta with napoli sauce and cheese, melted with the blisteringly hot sauce.. yummmmm…
They look wonderful!!!!!!!!
I’ve never heard of this before, Lorraine. But it sure looks yum
i will always get excited about anything involving pastry–that’s a hard-and-fast rule. when custard is also involved, i become even more smitten. i love these little packages!
Hi sara-Thankyou!
Yesa it’s a nice little packet so it’s easy to eat this way 
Hi Barbara-Oh yes please do! They’re simple and make a wonderful snack or even breakfast!
Mmm yum! That sounds like a great late night snack!
Hi Rosa-Thankyou so much!
Hi Steph-Thankyou
Hehe there was a bit of that I have to admit 
Perhaps a good idea to make more custard next time!
Hi Tiffany-Haha yes! Sounds like a great idea. What did you think of it?
I love nuttelex too! I use that for sandwiches. I think I’ve eaten that exact sandwich so I know how good it is! 
Hi Angela-Fantastic! Marmite is healthier I suppose. Although at times it seems only peanut butter will do
Hi Matilda-Thankyou!
That’s wonderful and what a coincidence that that was her favourite. I love it that you read it with your daughter! Oooh sounds lovely! 
Hi Gab*-Thankyou! I’d love to know what you think of it
Hi Anita-Yes the semolina is great for that! Good idea indeed
Hi poppyseed capers-Yes it’s really just so simple
Yum, anything with bacon has got to be a winner! I love the idea of putting the shredded lettuce and mayo too! 
You know you might be right. I mean carbs ahve got to soak up
the alcohol right?
Hi sandra-Thankyou and that’s wonderful!
Hi Betty-Thanks so much
Oh yes there’s nothing like custard that oozes is there 
Hi ange-Wonderful! I’d love to know what you think of it!
Hehe I had canned tuna last night! I needed some
savoury protein
Hi Sophia-Haha yes try and find a good Greek place near you! Or come to Sydney
Hi deeba-Oh brilliant! Ahh what a shame there’s no filo there. Thankyou so much!
Hi Arwen-Yes that’s exactly what I think!
Hi anna-Thanks! Oh yes I think experimenting wiht the custard sounds like a good idea! Ahh nice food memories! I’m with you with the big, soft pretzel
Hi Karen-Haha yes, that was quite a feast! The grilled halloumi I can certainly do. I love the idea of the brioche
though-for breakfast! But I don’t know about any leftovers
Hi Amy-Thankyou so much!
Hi Simon-Haha I hope so!
Hi Parita-thankyou! It’s a great combination-not just for late night!
Hi Orla-Thankyou! Oh really? What a shame about the custard
Mmm yum your midnight craving sounds so delicious! 
Hi Lulu-Mmm that sounds fantastic! Although I’d be tempted to have that anytime!
Hi Bethie-Thankyou!
Hi sunita-Oh cool! Thankyou!
Hi grace-Me too
I love pastry so much! It’s pretty much a winning combination isn’t it 
Late night or early morning, we’ll take one.
love the fillings.. yummm. this dessert sound delish. perfect
I would love these for my late night snack! Scrumptious!
Phwoar – these look delicious. I have seen these pastries before, but didn’t know what they were called. My new word for today – bougatsa!
Brings back excellent memories of college, although it was usually served with cinnamon and powdered (confectioner’s) sugar at the late lamented Vouros in Cambridge, Massachusetts.
IIRC, bougatsa was the first thing I ordered for the woman who would eventually become my wife (if you don’t count a few beers at a Ramones concert).
Oh! I haven’t had one of these in years! Well done! They look beautiful…that custard is a real winner.
Oh yummm I adore custard! Pastries are my biggest weakness. And cheese.
My late night snack is a terrible one – 9-grain vita-weats smothered in thick, cold butter!
oh YUM! I remember ordering these at my favorite local Greek restaurant growing up. I forgot all about them until I saw your post! Thank-you!
Hi The Duo Dishes -Hehe cool!
Hi nora-Thanks! I can never say no to custard!
Hi Natasha -I mostly ate them in the afternoon but then tried one late at night and man was it good!
Hi Cakelaw-Hehe my High School principal used to tell us to learn a new word every day. I took it to mean a new food
word
Hi Ken-Ahh what a fantastic memory association and what a great introduction
Bougatsa and The Ramones-fabulous!
Hi Peter-Thankyou so much! It was so nice and thick and I love thick custard
Hi Zam-Me too!
They’re so hard to resist. How was your Brasserie Bread box? Doesn’t sound terrible at all, sounds delicious!
Hi Lorna -Oh very cool! And they’re easy to make if you have a late night craving
this is why we all need to have frozen pastry/filo sheet handy! LOL Looks yummy!
Tried these the other night and they were a massive hit! Husband said that he’s very greatful that I found your blog, haha
I don’t really go out late anymore, but it used to be the good old standby of thick cut bread, toasted with butter and vegemite and consumed HOT, right there at the toaster!
Hi! I want to try this for a dinner party can I make it days in advance and freeze them? If so how do I freeze them? and do I have to thaw them out before baking them?
Hi Yas-You’re absolutely right!
Thankyou 
Hi Tiffany-Oh YAY so glad that you liked them! Hello to your husband and that’s very cool!
x
Hi Annette-Haha yes sounds like it was too good to wait?
Hi SimplePleasure-Yes you can, in fact I baked the whole batch and then froze some and when I needed them I baked them in a 180C oven for 25 minutes straight from the freezer and they were really nice (although perhaps not quite as liquidey inside). But still very good!
oh wauw,,,that must be so good with the custard and all,,,! saving this for a party:)
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