Small sweet pies (bougatsakia) with Peach Cream from Meliki

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Small sweet pies (bougatsakia) with Peach Cream from Meliki – A dreamy taste … of the Macedonian Land.

The most delicious taste you will find, with Imathia peaches wrapped in crust sheets and that fill our home with exquisite aromas.

Studying the cuisine of Imathia we also discovered this forgotten recipe that was made during the summer holidays. The talented Spyros Nakos shaped it and gave us the proportions of the recipe.

I tried it and I loved it because these crust sheets enclose the fragrances and the products of the Macedonian land.

Small sweet pies (bougatsakia) with Peach Cream from Meliki

From Spyros Nakos, executive chef of Delliniko, P. Faliro, Athens

Published by Sissy Nika also at





    Step 1

    Put the peaches in the blender together with the sugar and beat until they become a pulp.

    Step 2

    Put the milk cream and the butter in a saucepan to heat and add the jelly powder until the mixture sets.

    Step 3

    Finally, add the peach puree, stirring very well to obtain a smooth texture and leave it to cool well.

    Step 4

    Spread the package with the pie sheets and cut into vertical strips.

    Step 5

    Put a strip on the bench and sprinkle with butter, put a second strip on top.

    Step 6

    Put about one and a half tablespoons of the mixture at the beginning of the strip and fold the pie sheet triangularly to the end.

    Step 7

    Brush the edges with water to stick the pie sheets.

    Step 8

    Place in a pan, that we have put a parchment paper to prevent them from sticking and bake in a preheated oven, at the resistance, at 170°C on the lower grill, for 25 to 30 minutes until the "bougatsakia" become golden.

    Step 9

    Remove from the oven and let cool slightly for 10 minutes. Sprinkle with powdered sugar and serve.


    LITTLE SECRETS: If you want, prepare your own pie sheet instead of using a ready-made. Instead of peach you can use apricot.

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