Greek Bougatsa on Strawberry Compote

5 from 5 votes
Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 185 kcal


For the bougatsa:

  • 1 l Milk
  • Lemon zest
  • 1 Pc. Vanilla pod
  • 4 Pc. Eggs
  • 200 g Sugar
  • 600 g Puff pastry
  • 50 g Butter
  • Cinnamon
  • 50 g Powdered sugar
  • Salt
  • 200 g Wheat semolina

For the parfait:

  • 4 Pc. Medium egg yolks
  • 50 g Powdered sugar
  • Salt
  • 200 g Wheat semolina

For the strawberry compote:

  • 1 kg Strawberries
  • 250 g Sugar
  • 300 ml Water



  • Halve the vanilla pod and scrape out the vanilla pulp. Bring the milk to the boil with a pinch of salt, vanilla pulp, sugar and the grated lemon zest.
  • Stir in the semolina and let it swell. Let cool a little and fold the beaten eggs into the semolina.
  • Stir gently over low heat until the eggs thicken. Chill the semolina, stirring frequently so that no skin develops.
  • Grease the baking sheet and line it with half of the puff pastry. Spread the semolina filling evenly on the puff pastry.
  • Place the remaining puff pastry on top of the semolina filling. Score small rectangles with a knife (later size of the puff pastry cuts). Brush with the soft butter.
  • Bake at 180 ° C for about 30 minutes, until the puff pastry is beautifully golden yellow. Sprinkle the tray with the cinnamon and powdered sugar and serve while still warm.


  • Lightly grease a small loaf pan (approx. 20-22 cm) and line it with a cut freezer bag; alternatively cling film.
  • Whip the cream until stiff and set aside. Beat the egg yolks with the sugar for a few minutes in a hot water bath with a hand mixer until lightly frothy.
  • To do this, heat the water in a large saucepan and put the stainless steel mixing bowl into it. Caution, the water should not boil, otherwise the mass may coagulate!
  • Remove the egg foam from the water bath. Stir in the vanilla pulp and fold in the whipped cream.
  • Now beat the parfait mass in a cold water bath (e.g. sink) or ice water for a few minutes.
  • Pour the parfait mixture into the prepared dish, smooth it out, and pound it a few times. Let freeze for at least 6 hours.
  • Then turn it out, remove the freezer bag and - depending on the cooling time - let the parfait thaw briefly before cutting. Serve with berries, pistachios or fruit sauce, if you like.

Strawberry compote:

  • Boil the sugar in the water, add the cleaned strawberries, boil for a minute and immediately remove from the fire. Then let cool and serve.


Serving: 100gCalories: 185kcalCarbohydrates: 28.2gProtein: 2.8gFat: 6.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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