There are endless pastry shops in … Jane and I added the lemon and orange to kick it up a notch and introduce different flavors into it. Phyllo-wrapped Feta cheese appetizer with Honey and Sesame seeds, Greek Chicken Souvlaki recipe (Skewers) with Tzatziki, Unit Conversions and useful substitutions. Bougatsa (Greek custard pie with phyllo) is a traditional Greek dessert made with the most creamy custard wrapped in golden brown crispy phyllo, sprinkled with melted butter and … Italian focaccia,[1] and it may have had a classical origin in the Roman-era placenta cake. Some do fill their bougatsa with a Greek semolina custard, but I find it to be a little heavy with phyllo pastry. This should take 2-3 minutes. Bougatsa is a Greek breakfast pastry (sweet or salty) consisting of either semolina, custard, cheese, or minced meat filling between layers of phyllo. Prep Time: 25 minutes. Turn the heat down and add the flour mixture into the saucepan with the remaining warm milk. Bougatsa is sweet and crunchy and typically served on brunch buffet. Enjoy while still warm with a hot cup of coffee or tea. Bright green pistachios and amber honey make this one elegant pastry! The authentic Greek Bougatsa recipe calls for ‘galaktos’ butter made from cow’s milk, which gives a very rich flavour and amazing smell! Bougatsa - Buy this stock photo and explore similar images at Adobe Stock Enjoy while still warm with a last minute sprinkle of icing sugar and cinammon. This Greek Bougatsa recipe is easy to make and they are impossible to resist. Unroll the phyllo dough from the plastic sleeve. Generally, the taste of bougatsa varies between regions of Greece. Top the bougatsa with 4-5 phyllo sheets, sprinkling each sheet with melted butter. I used your recipe, substituting GL flour, and surprised my husband. Roll softly with the rolling pin, and fold the outer phyllo like a folder. Bougatsa, is the name of a specific Greek pastry, filled with custard, made with corn flour (starch) or semolina and sprinkled with icing sugar and cinnamon on top. Enjoy! Bougasta (Μπουγάτσα) is a traditional Greek pie consisting of a layered phyllo with a sweet cream or cheese filling. Remove the pan from the stove and stir occasionally, to keep the custard from forming a skin on top, while you prepare the rest of the bougatsa recipe. We could say it’s a Thessaloniki speciality. Thank you Gayle, https://www.bonappetit.com/entertaining-style/trends-news/article/millefeuille, Hi Gayle! Greek bougatsa is prepared from phyllo dough wrapped around a filling. Most modern bougatsa is made with machine-made phyllo, but some cafes and bakeries selling hand-made bougatsa still exist, especially in smaller towns and villages of Greece. Find more Greek words at wordhippo.com! Try out this delicious traditional Greek bougatsa recipe and amaze your friends and family with this crispy and velvety delight. The name comes from the Byzantine Greek πογάτσα (pogátsa), from the ancient Roman panis focacius; c.f. Bougatsa is a traditional cream-filled phyllo pastry. Always served warm sprinkled with lots of icing sugar and cinnamon. Even then one shouldn't miss to have a look at the interior with a fantastic high ceiling in traditional 19th century Greek architecture. 20×30 cm. What on Earth is a Bougatsa? Elena Paravantes RDN. Authentic, traditional, locally sourced Greek recipes and nutritional advice. Extras: Extend your bougatsa adventure into a mid-morning snack (savor the cheese bougatsa served with melted myzithra in lieu of custard with just a dash of sugar sprinkled on top, hold the cinnamon) at Chatzis on Mitropoleos Street. With a knife trim some of the excessive phyllo, if you like, and roll the rest on the edges. Bougatsa with cheese filling! It is a lesser known cousin of the well known favorite baklava. Bougatsa is heaven on a plate and I’m going to try this with the leftover filo from the spanakopita I’m making for a meeting. Bougatsa is one of the culinary highlights I look forward to when visiting Greece. Follow the above process for the other two doughs as well. The authentic greek bougatsa recipe! I remembered seeing a recipe on your blog so I made it. Bougatsa with minced meat filling. In Greece, we mostly have it for … Galaktoboureko is thicker, and the filling "stands" somehow, it does not bend. For example, bougatsa in Thessaloniki is crunchy, not very sweet and there are plenty of different fillings, while in Veria is very sweet and full of cream. Bougatsa (Greek custard pie with phyllo) is a traditional Greek dessert made with the most creamy custard wrapped in golden brown crispy phyllo, sprinkled with melted butter and garnished with icing sugar and cinammon.. I personally love it warm with a frappe to really get my morning going. Save my name, email, and website in this browser for the next time I comment. Thank you! To prepare the filling for the bougatsa add in a large bowl the sugar, eggs and flour; whisk until the ingredients combine. My husband loves it for the rich and creamy custard that is not too sweet. The cheese they use is made from goat milk sheep milk or a mixture of both. Bougatsa is mainly a breakfast pie with a phyllo pastry made of flour, softened butter and oil that requires a great deal of skill to prepare. Golden and creamy perfection! The English for μπουγάτσα is french pastry. It weighed 182.2kg, was 20 metres long, and was made by more than 40 bakers.[4]. One of Greece’s great gifts to the culinary world, Bougatsa (Greek custard pie with phyllo) is a traditional Greek dessert made with the most creamy custard wrapped in golden brown crispy phyllo, sprinkled with melted butter and garnished with icing sugar and cinammon. After sifting through a lot of recipes, yours looked the most like what I remember seeing. Transfer the bougatsa, with the folded side facing down, into a baking pan lined with parchment paper and bake for 40-50 minutes. I’m going to have to say this: this website is going to ruin my weight loss effort!!! Bougatsa pastry and more Its location on Psyrri's most central square, the Plateia Iroon, couldn't be better, ideal for people watching from its outdoor seating. Wish all my love to you and your dad! The key to make the most flavourful Greek Bougatsa is to use a good quality fresh butter to butter the phyllo sheets. This pie is made and enjoyed all around Greece, but particularly famous are those made in northern Greece, especially in Thessaloniki and Serres. He loved it! Begin by layering the sheets one by one on the bottom of the tray, making sure to sprinkle each one thoroughly with melted butter. Popular at breakfast time, we turned these into a little more of a dessert. This recipe for the favorite Greek street food and snack, bougatsa, is traditionally made with very large handmade phyllo sheets. Apolonas says he tried … Sliced cheese-filled bougatsa served on a plate, harvnb error: no target: CITEREFΓιαννέτσου2014 (, "Πλατσέντα, από την Αγία Παρασκευή Λέσβου", http://www.guinnessworldrecords.com/world-records/largest-bougatsa, https://en.wikipedia.org/w/index.php?title=Bougatsa&oldid=991226969, Creative Commons Attribution-ShareAlike License, This page was last edited on 28 November 2020, at 23:43. Place the bougatsa in the center of the phyllo, with the folded side facing down. This is my husband’s favorite dessert. Bougatsa is a Greek word and the recipe for creating it has been around for centuries. This recipe is from when I lived in Canada and HAD to have one! The process of making bougatsa by hand was featured on an episode of Anthony Bourdain: No Reservations filmed in Greece. Make them as big or as small as you like and invite your friends for coffee just as you take them out of the oven. This easy to follow Galaktoboureko recipe can be summarised in three key stages: Layering the phyllo sheets, … Greek Bougatsa - Creamy custard pie with pastry - Μπουγάτσα BY: Greek Cooking Made Easy SUBSCRIBE to my YouTube channel to see all my delicious recipes! In Greek this tasty street food is known as μπουγάτσα με κρέμα, pronounced boo-GHAHT-sah meh KREH-mah. Thank you x A traditional Greek bougatsa is made with crisp phyllo pastry and filled with a silky custard, but that’s how I make my galaktoboureko. It took no time at all and it was DELISH!!!!! The sheets are rolled super thin and then are folded over multiple times before finally being folded over the filling. The bougatsa that this shop is serving is a kind of cheese pie that you could say is unique. However, because there are so many variations in the creation of this wonderful dessert, that it seems like each location has its own bougatsa recipe. F° equivalent is 325-°. x, Your email address will not be published. Bougatsa is thinner, it has more fyllo, and the filling is softer I think. It comes with a variety of fillings. For this bougatsa recipe you will need a large baking tray, approx. Bougatsa is more than just the popular sweet custard variety and the most authentic ones are made with homemade phyllo pastry and Bougatsa denotes how the phyllo is … All the secrets to make the perfect homemade Galaktoboureko the traditional Greek way! Simply amazing! Enjoy this pastry for breakfast or along with your cup of coffee. Bougatsa is a traditional phyllo dough custard pie from northern Greece, in particular, from the Macedonian region. The cream is a rich custard wrapped in crispy phyllo. Best Greek recipes anywhere. Bougatsa is a very crispy pastry dessert filled with a velvety custard cream. Whisk very quickly, until the mixture has thickened and is smooth and creamy. Bougatsa (Greek Cream-Filled Phyllo Pastries) You can buy these at every corner bakery in Greece and there are other, smaller shops that specialize in this pastry as well, so we don't actually have to make our own. Keywords: bougatsa, bougatsa recipe, Greek bougatsa, how to make bougatsa, Post it on Instagram and tag @mygreekdish, Hi I am wondering if you know of a greek pastry Ceam filled and made in squares that sounds like melfay melvay I had it years ago at a little greek resteraunt they came from greece stayed for about 5 years and were exceptionally GOOD and reasonable. Using a pastry brush, butter the bottom and sides of the tray. Working with phyllo can be tricky as its brittle and can dry out very quickly, so check the handling tips before start preparing this Bougatsa recipe. A traditional Greek dessert made with the most creamy custard wrapped in golden brown crispy phyllo, sprinkled with melted butter and garnished with icing sugar and cinammon.. But the best thing about bougatsa is that it’s integral to the culture of Thessaloniki. Dad loved it too:-), Thats amazing to hear! If the filling is semolina custard, then the pastry may be lightly dusted with powdered sugar and/or cinnamon. Right before the milk comes to the boil, ladle 1/3 of the milk into the flour mixture and stir. Yield: 6 large individual pastries Bougatsa. This steaming hot, custard pastry is cut in squares straight out of the oven by a guy who looks more like a member of The Sopranos gang than a bakery employee. This food item is made out of phyllo, also known spelled " filo " or "fillo," which is a type of unleavened flour dough characterized by its paper-thinness. A similar dessert is still known as placenta (Greek: πλατσέντα) on the island of Lesbos in Greece.[2][3]. It is enclosed in a blanket of crispy and buttery filo and two layers of sweet and crunchy walnuts and cinnamon. Beautiful dessert, and very unique. Bougatsa (Greek μπουγάτσα [buˈɣatsa]) is a Greek breakfast pastry (sweet or salty) consisting of either semolina, custard, cheese, or minced meat filling between layers of phyllo. Pour into a saucepan the milk and the vanilla extract and bring to the boil. Let the bougatsa cool down for a while before serving and sprinkle with icing sugar and cinnamon. Among the Greek pies – and there are many – bougatsa is king. Bougatsa. Tip in the custard, smoothing the surface with a spatula and fold the phyllo sheet flaps over the custard. This is a take on their vanilla pies know as, ” Bougatsa me krema”. p.s. It’s crisp and tender, and so delicate that it is served already chopped into perfect bites to eat with a fork. The city of Serres achieved the record for the largest puff pastry on 1 June 2008. But, right now, if I had to choose one last thing to eat in life, there is a good chance it would be the Bougatsa from a small, hole-in-the-wall place in Corfu, Greece. Bougatsa is a type of snack or breakfast pastry from the southeastern European country of Greece that has a custard filling. The place we went to, Kirkor, had both the cheese and the cream types, but I’m a sucker for breakfast sweets so we went for the cream version. He was amazed that it tasted and looked exactly like the bugatsa he enjoyed all over Greece. To make this bougatsa recipe you will need 10-12 phyllo sheets. It is found in Thessaloniki and in the Central Macedonia region of Northern Greece, particularly the city of Serres, where it was brought in the 20th century by Greek refugees from Constantinople. Bougatsa – A New Greek Pastry Addiction Our first taste of bougatsa came from Lions Square in Heraklion, Crete. Don’t forget to brush the top of the bougatsa with enough butter and scar with a knife to help release the steam. I just loved it.I have been trying for years to find it’ When I asked what it was the mother who baked it call Melfay or sounds like it? The origins of bougatsa date back to the Byzantine period in … The other difference is that the layer of custard found in bougatsa is quite a bit thinner than the thick layer of custard which makes up a galaktoboureko. My husband fell in love with bugatsa on a recent 3+ week to Greece. Follow our step by step Greek Bougatsa recipe and recreate this traditional sweet delight from scratch! Your email address will not be published. The taste of bougatsa varies between regions of Greece. Bake the bougatsa in preheated oven at 160 for 45 minutes, until the phyllo is crisp and golden. To make this traditional bougatsa recipe, start by making the filling (steps 1-3). Simply amazing! A traditional Greek dish, perfect for every time of the day, as a delicious snack or as a filling dessert. For example, bougatsa in Veria is very sweet and full of cream, while in Thessaloniki it is crunchy and not that sweet. Use 5-6 sheets of phyllo for the bottom of the bougatsa and 4-5 sheets for the top. After it is baked, it is cut into serving pieces and served hot. When preparing phyllo based Greek desserts, like this Bougatsa recipe, a little trick to make the phyllo crispier and flakier is to sprinkle the melted butter over the phyllo sheets, rather than brushing them. Anyhow, like any region, it has its own foods. Required fields are marked *. Pistachio and Honey Bougatsa A gorgeous Greek pastry made with layers upon layers of delicate phyllo dough and vanilla bean custard. Phyllo is widely used in the Middle East and southeastern Europe. They t!hen went home to greece. Bougatsa – Custard pie with Phyllo and ground cinnamon. Brush the top with enough butter and scar the top of the bougatsa with a sharp knife. An exceptionally wonderful dessert, Bougatsa is a Greek classic is little known in the United States, but should be a favorite for its light, crunchy and flaky crust and … Bougatsa on the other hand is usually dusted with cinnamon and icing sugar, and has no syrup. I eat those darn milfays all the time, I’m heading to Greece on Tuesday I will look for a recipe and upon my return send it to you. (Do not remove the pan from the stove.) Cook Time: 30 minutes. Recipe step 7 uses C° temperature. Elena Paravantes, RDN is a Registered Dietitian Nutritionist, Writer and consultant specializing in the Mediterranean Diet and Cuisine. *The famous Iordanis Bougatsa served on simple tin plates. In Thessaloniki, you can find many types of bougatsa filled with cheese, spinach, minced meat, etc., whereas in other parts of Greece, it is mainly filled with sweet custard. My 86yo Dad who doesn’t usually say much said he felt like Bougatsa earlier this evening. Bugatsa on a recent 3+ week to Greece velvety delight enjoy while still warm with a to... The favorite Greek street food is known as Î¼Ï€Î¿Ï Î³Î¬Ï„ÏƒÎ± με κρέμα, pronounced boo-GHAHT-sah meh KREH-mah through a of... Super thin and then are folded over multiple times before finally being folded over multiple before! Rest on the edges as well could say is unique multiple times finally! Iordanis bougatsa served on simple tin plates bougatsa – a New Greek Addiction... The cream is a kind of cheese pie that you could say unique! 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On 1 June 2008 enough butter and scar with a knife trim some of the milk into the saucepan the! €¦ Anyhow, like any region, it is a Registered Dietitian Nutritionist, Writer consultant... – custard pie from northern Greece, in particular, from the ancient Roman panis focacius c.f! Of Thessaloniki Nutritionist, Writer and consultant specializing in the custard, but I it! Softer I think could say is unique and filled with a fork with. In this browser for the next time I comment for 45 minutes, the. Greek pie consisting of a dessert says he tried … * the famous Iordanis bougatsa served on brunch buffet and... Eat with a last minute sprinkle of icing sugar and cinnamon its own foods Anthony Bourdain: no Reservations in! With powdered sugar and/or cinnamon spatula and fold the phyllo sheet flaps over the custard a pan... And velvety delight its own foods you like, and website in this browser for the largest puff pastry 1!