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Tonia Buxton

Bougasta

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Preparation info
  • Makes:

    15–18 pies

    • Difficulty

      Medium

Appears in
The Real Greek
The Real Greek

By Tonia Buxton

Published 2016

  • About

A traditional dessert from Northern Greece, these crisp pastry pies are filled with a rose-scented semolina paste. They are lovely eaten warm with a generous scoop of vanilla ice cream.

Ingredients

  • 75 g fine semolina
  • 100 g caster sugar
  • 2

Method

  • Pour 500 ml water into a saucepan and bring to a steady boil. Pour in the semolina, sugar, rosewater and mastic, stirring well.
  • Reduce the heat to simmer for 5 minutes or until the semolina mixture has thickened. Spoon the mixture into a bowl and leave to cool.

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