Name: Lemon and Blueberry Bougatsa Parcels Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Greek
Ingredients: 2 x 375g Antoniou Fillo Pastry sheets; 200g unsalted butter, melted and clarified; 4 cups milk; 2/3 cup fine semolina; 2/3 cup caster sugar; 50g cold unsalted butter; Zest of 2 lemons; 2 eggs; 125g fresh or frozen blueberries; Icing sugar, for dusting

Jump to Recipe

If you have a passion for delightful pastries that bring together the best of fresh fruit and rich, creamy custard, then you absolutely must try these Lemon and Blueberry Bougatsa Parcels. This recipe is a heavenly blend of crispy, buttery filo sheets wrapped around a luscious lemon-scented semolina custard bursting with juicy blueberries. Each parcel offers an irresistible combination of textures and flavors that will brighten up any breakfast, brunch, or dessert table. Once you make these, they’ll quickly become a firm favorite for sharing with friends and family.

Lemon and Blueberry Bougatsa Parcels Recipe - Recipe Image

Ingredients You’ll Need

Nothing complicated here—just simple, fresh ingredients that all work perfectly together. Each component plays a key role: the buttery filo provides that flaky, light exterior, the lemon zest adds a refreshing brightness, and the blueberries offer pops of juicy sweetness.

Antoniou Fillo Pastry (2 x 375g): Using quality filo pastry ensures crispiness and easy layering.
Unsalted butter, melted and clarified (200g): Essential for brushing between filo layers to create a golden, flaky crust.
Milk (4 cups): The base for the creamy custard filling.
Fine semolina (2/3 cup): Thickens the custard and adds a subtle texture.
Caster sugar (2/3 cup): Provides sweetness without overpowering the lemon’s zestiness.
Cold unsalted butter (50g): Enriches the custard and deepens the flavor.
Zest of 2 lemons: Gives the custard a fresh, aromatic zing.
Eggs (2): Adds richness and helps bind the custard together.
Fresh or frozen blueberries (125g): Small bursts of natural sweetness nestled inside the custard.
Icing sugar, for dusting: The final touch for a pretty, delicate finish.

How to Make Lemon and Blueberry Bougatsa Parcels

Step 1: Preparing the Custard Filling

Start by combining milk, semolina, caster sugar, the 50g of cold butter, and freshly grated lemon zest in a pot over medium heat. Keep your whisk handy because you’ll want to stir continuously to avoid lumps and to melt the butter evenly. Within about 10 minutes, this mixture will thicken into a dreamy custard texture. The moment it does, quickly whisk in the eggs to enrich the mixture—this part is crucial to avoid cooking the eggs like scrambled bits.

Step 2: Cooling and Mixing Blueberries

Once your lemon custard has thickened, set it aside to cool down a bit. After it has rested and is no longer hot, gently fold through the blueberries. These jewels of juicy sweetness will burst delightfully when baked, adding a lovely contrast to the silky custard.

Step 3: Preparing the Filo Layers

Lay out three sheets of the filo pastry vertically, one on top of the other, brushing each sheet generously with melted butter. This step is what creates those signature flaky layers that are simply irresistible. Don’t rush—make sure each layer is well coated to achieve the perfect golden crunch.

Step 4: Assembling the Parcels

Spoon a generous amount of the cooled custard onto the bottom half of the layered filo sheets. Then fold the bottom over to cover the filling, tuck in the sides to seal in the custard securely, and carefully fold the pastry over to form a neat parcel. This technique keeps all that luscious filling intact during baking.

Step 5: Baking to Golden Perfection

Place your parcels seam side down on a baking tray lined with parchment paper, brush each parcel again with melted butter, and bake in a preheated oven at 180 degrees Celsius. After about 30 minutes, you’ll spot how the parcels turn beautifully golden and crisp. The aroma wafting through your kitchen will be enough to have everyone eagerly waiting to taste.

How to Serve Lemon and Blueberry Bougatsa Parcels

Garnishes

Once out of the oven, a light dusting of icing sugar not only adds a delicate sweetness but also makes the parcels look picture perfect. For extra flair, you can sprinkle some finely grated lemon zest on top, enhancing the citrus aroma with each bite.

Side Dishes

Serve these parcels with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. A fresh fruit salad featuring berries and mint will also complement the pastry’s flavors and provide a refreshing balance.

Creative Ways to Present

If you want to wow your guests, arrange the bougatsa parcels on a rustic wooden board alongside small bowls of honey and Greek yogurt for dipping. Or, cut each parcel into bite-sized pieces to create a beautiful platter for sharing at a brunch or tea party. The combination of textures and colors will make for an eye-catching spread.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, no worries! Store them in an airtight container in the refrigerator for up to 2 days. Keep them tightly sealed to maintain the flaky texture and prevent the filo pastry from becoming soggy.

Freezing

These Lemon and Blueberry Bougatsa Parcels freeze wonderfully. Wrap each parcel individually in plastic wrap and place them in a sealable freezer bag. They’ll keep well for up to a month without losing their flavor or texture.

Reheating

For best results, reheat frozen or refrigerated parcels in the oven at 160 degrees Celsius for about 10-15 minutes. This helps restore the crispness of the filo and warms the custard filling perfectly without drying it out.

FAQs

Can I use frozen blueberries for Lemon and Blueberry Bougatsa Parcels?

Absolutely! Frozen blueberries work just as well as fresh ones. Just be sure to thaw and drain any excess liquid before folding them into the custard to avoid making it too watery.

Is it necessary to clarify the butter for brushing the filo?

Clarified butter is ideal because it prevents the filo from becoming soggy and burns less quickly, ensuring a beautifully golden and crispy crust. That said, melted unsalted butter also works fine if you don’t have clarified butter on hand.

Can I make these parcels gluten-free?

Traditional filo pastry contains gluten, so you would need to find a gluten-free filo substitute or try a different type of pastry. The filling itself is naturally gluten-free, so feel free to experiment with alternative wrap options.

What is the best way to prevent the filo from drying out while working?

Keep the filo covered with a slightly damp kitchen towel while assembling the parcels. This is crucial to stop the sheets from drying out and becoming brittle, which makes handling them easier and keeps the parcels light and flaky.

Can I prepare the custard the day before?

Yes! Making the custard in advance is a great time-saver. Just be sure to cool it completely, cover it tightly to prevent a skin from forming, and refrigerate until ready to use. Bring it back to room temperature before mixing in the blueberries and assembling the parcels.

Final Thoughts

This Lemon and Blueberry Bougatsa Parcels recipe is truly one of those gems that brings joy with every bite. The marriage of tart lemon, juicy blueberries, and delicately crisp filo is downright irresistible. Whether you’re treating yourself, sharing with loved ones, or impressing guests, these parcels deliver a comforting yet sophisticated taste experience. I can’t wait for you to make them and discover how easily they become a new favorite in your kitchen!

Lemon and Blueberry Bougatsa Parcels Recipe

★★★★★

5.2 from 28 reviews

Author: anna
Total Time: 1 hour
Yield: 6–8 parcels 1x
Diet: Vegetarian

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Description

These Lemon and Blueberry Bougatsa Parcels are delightful Greek-inspired pastries featuring flaky fillo dough filled with a creamy lemon-scented semolina custard and fresh blueberries. Perfectly golden and dusted with icing sugar, they make an irresistible treat for breakfast, dessert, or afternoon tea.

Instructions

Bring Fillo Pastry to Room Temperature: Remove the fillo pastry from the fridge and allow it to come to room temperature in its packaging to prevent tearing while working.
Preheat Oven and Prepare Tray: Preheat your oven to 180°C (350°F). Grease a baking tray with butter and line it with baking paper for easy removal and cleanup.
Make Semolina Custard: In a pot over medium heat, whisk together milk, fine semolina, caster sugar, cold butter, and lemon zest continuously. Cook for about 10 minutes until the mixture thickens to a custard-like consistency, stirring constantly to avoid lumps and burning.
Incorporate Eggs: Remove the pot from heat and quickly whisk in the eggs to the hot custard to prevent them from scrambling. Set the custard aside to cool before adding the blueberries.
Add Blueberries: Once the custard has cooled slightly, gently fold in the fresh or frozen blueberries to evenly distribute.
Assemble Parcels: Lay out 3 sheets of fillo pastry vertically, one on top of the other, brushing each sheet generously with melted butter. Spoon the custard mixture onto the bottom half of the pastry stack.
Fold and Seal Parcels: Fold the bottom edge of the pastry over the custard, then fold in the sides to enclose the filling, finally folding over the top to create a sealed parcel. Carefully transfer each parcel to the prepared baking tray seam-side down.
Brush with Butter and Bake: Brush the exterior of each parcel with more melted butter to encourage browning. Bake in the preheated oven for approximately 30 minutes, or until the parcels are golden and crisp.
Serve: Remove from the oven, let cool slightly, dust generously with icing sugar, and enjoy warm or at room temperature.

Notes

Bring fillo pastry to room temperature before handling to prevent cracking or tearing.
Whisk the semolina custard continuously to avoid lumps and ensure a smooth texture.
If using frozen blueberries, thaw and drain excess liquid to avoid making the custard watery.
You can prepare the custard ahead of time and refrigerate it; just add blueberries before assembling.
Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently before serving.
Brush the fillo pastry well with butter to achieve a golden, crispy finish.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: Greek