Thank you Gayle, https://www.bonappetit.com/entertaining-style/trends-news/article/millefeuille, Hi Gayle! Bougatsa with cheese filling! Roll softly with the rolling pin, and fold the outer phyllo like a folder. 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. Pistachio and Honey Bougatsa A gorgeous Greek pastry made with layers upon layers of delicate phyllo dough and vanilla bean custard. Don’t forget to brush the top of the bougatsa with enough butter and scar with a knife to help release the steam. 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. Yield: 6 large individual pastries Bougatsa. Top the bougatsa with 4-5 phyllo sheets, sprinkling each sheet with melted butter. The name comes from the Byzantine Greek πογάτσα (pogátsa), from the ancient Roman panis focacius; c.f. p.s. 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. The city of Serres achieved the record for the largest puff pastry on 1 June 2008. 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. There are endless pastry shops in … 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 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 … It is a lesser known cousin of the well known favorite baklava. The origins of bougatsa date back to the Byzantine period in … The English for μπουγάτσα is french pastry. Italian focaccia,[1] and it may have had a classical origin in the Roman-era placenta cake. This is a take on their vanilla pies know as, ” Bougatsa me krema”. Tip in the custard, smoothing the surface with a spatula and fold the phyllo sheet flaps over the custard. Elena Paravantes RDN. Simply amazing! I’m going to have to say this: this website is going to ruin my weight loss effort!!! Anyhow, like any region, it has its own foods. This recipe for the favorite Greek street food and snack, bougatsa, is traditionally made with very large handmade phyllo sheets. Bougatsa is thinner, it has more fyllo, and the filling is softer I think. Even then one shouldn't miss to have a look at the interior with a fantastic high ceiling in traditional 19th century Greek architecture. 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. But the best thing about bougatsa is that it’s integral to the culture of Thessaloniki. Greek bougatsa is prepared from phyllo dough wrapped around a filling. 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 … Authentic, traditional, locally sourced Greek recipes and nutritional advice. 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? Bougatsa. (Do not remove the pan from the stove.) For example, bougatsa in Veria is very sweet and full of cream, while in Thessaloniki it is crunchy and not that sweet. This pie is made and enjoyed all around Greece, but particularly famous are those made in northern Greece, especially in Thessaloniki and Serres. They t!hen went home to greece. Bougatsa is a traditional phyllo dough custard pie from northern Greece, in particular, from the Macedonian region. Place the bougatsa in the center of the phyllo, with the folded side facing down. 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. Follow our step by step Greek Bougatsa recipe and recreate this traditional sweet delight from scratch! 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. Enjoy while still warm with a last minute sprinkle of icing sugar and cinammon. 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. Use 5-6 sheets of phyllo for the bottom of the bougatsa and 4-5 sheets for the top. Best Greek recipes anywhere. 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 on the other hand is usually dusted with cinnamon and icing sugar, and has no syrup. We could say it’s a Thessaloniki speciality. Popular at breakfast time, we turned these into a little more of a dessert. All the secrets to make the perfect homemade Galaktoboureko the traditional Greek way! Jane and I added the lemon and orange to kick it up a notch and introduce different flavors into it. 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. x, Your email address will not be published. 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. Follow the above process for the other two doughs as well. Bright green pistachios and amber honey make this one elegant pastry! Bake the bougatsa in preheated oven at 160 for 45 minutes, until the phyllo is crisp and golden. It weighed 182.2kg, was 20 metres long, and was made by more than 40 bakers.[4]. Find more Greek words at wordhippo.com! Bougasta (Μπουγάτσα) is a traditional Greek pie consisting of a layered phyllo with a sweet cream or cheese filling. Your email address will not be published. Bougatsa is a very crispy pastry dessert filled with a velvety custard cream. My 86yo Dad who doesn’t usually say much said he felt like Bougatsa earlier this evening. Enjoy this pastry for breakfast or along with your cup of coffee. Among the Greek pies – and there are many – bougatsa is king. 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. In Greek this tasty street food is known as μπουγάτσα με κρέμα, pronounced boo-GHAHT-sah meh KREH-mah. Enjoy while still warm with a hot cup of coffee or tea. To make this traditional bougatsa recipe, start by making the filling (steps 1-3). If the filling is semolina custard, then the pastry may be lightly dusted with powdered sugar and/or cinnamon. 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. It comes with a variety of fillings. Thank you! Bougatsa with minced meat filling. F° equivalent is 325-°. Unroll the phyllo dough from the plastic sleeve. Generally, the taste of bougatsa varies between regions of Greece. This should take 2-3 minutes. My husband loves it for the rich and creamy custard that is not too sweet. Dad loved it too:-), Thats amazing to hear! My husband fell in love with bugatsa on a recent 3+ week to Greece. Transfer the bougatsa, with the folded side facing down, into a baking pan lined with parchment paper and bake for 40-50 minutes. Prep Time: 25 minutes. A traditional Greek bougatsa is made with crisp phyllo pastry and filled with a silky custard, but that’s how I make my galaktoboureko. Begin by layering the sheets one by one on the bottom of the tray, making sure to sprinkle each one thoroughly with melted butter. Wish all my love to you and your dad! Whisk very quickly, until the mixture has thickened and is smooth and creamy. Elena Paravantes, RDN is a Registered Dietitian Nutritionist, Writer and consultant specializing in the Mediterranean Diet and Cuisine. The bougatsa that this shop is serving is a kind of cheese pie that you could say is unique. It took no time at all and it was DELISH!!!!! The key to make the most flavourful Greek Bougatsa is to use a good quality fresh butter to butter the phyllo sheets. Bougatsa is a Greek word and the recipe for creating it has been around for centuries. 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. A traditional Greek dish, perfect for every time of the day, as a delicious snack or as a filling dessert. Bougatsa is one of the culinary highlights I look forward to when visiting Greece. Simply amazing! Bougatsa - Buy this stock photo and explore similar images at Adobe Stock The authentic greek bougatsa recipe! He was amazed that it tasted and looked exactly like the bugatsa he enjoyed all over Greece. This recipe is from when I lived in Canada and HAD to have one! 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. It’s crisp and tender, and so delicate that it is served already chopped into perfect bites to eat with a fork. The authentic Greek Bougatsa recipe calls for ‘galaktos’ butter made from cow’s milk, which gives a very rich flavour and amazing smell! Bougatsa – Custard pie with Phyllo and ground cinnamon. The cream is a rich custard wrapped in crispy phyllo. To make this bougatsa recipe you will need 10-12 phyllo sheets. This Greek Bougatsa recipe is easy to make and they are impossible to resist. The sheets are rolled super thin and then are folded over multiple times before finally being folded over the filling. Pour into a saucepan the milk and the vanilla extract and bring to the boil. Phyllo-wrapped Feta cheese appetizer with Honey and Sesame seeds, Greek Chicken Souvlaki recipe (Skewers) with Tzatziki, Unit Conversions and useful substitutions. Right before the milk comes to the boil, ladle 1/3 of the milk into the flour mixture and stir. In Greece, we mostly have it for … Greek Bougatsa - Creamy custard pie with pastry - Μπουγάτσα BY: Greek Cooking Made Easy SUBSCRIBE to my YouTube channel to see all my delicious recipes! Using a pastry brush, butter the bottom and sides of the tray. Brush the top with enough butter and scar the top of the bougatsa with a sharp knife. Recipe step 7 uses C° temperature. With a knife trim some of the excessive phyllo, if you like, and roll the rest on the edges. To prepare the filling for the bougatsa add in a large bowl the sugar, eggs and flour; whisk until the ingredients combine. 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. *The famous Iordanis Bougatsa served on simple tin plates. 20×30 cm. Always served warm sprinkled with lots of icing sugar and cinnamon. Bougatsa is a Greek breakfast pastry (sweet or salty) consisting of either semolina, custard, cheese, or minced meat filling between layers of phyllo. Bougatsa is a traditional cream-filled phyllo pastry. The taste of bougatsa varies between regions of Greece. It is enclosed in a blanket of crispy and buttery filo and two layers of sweet and crunchy walnuts and cinnamon. 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 … Cook Time: 30 minutes. 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. This easy to follow Galaktoboureko recipe can be summarised in three key stages: Layering the phyllo sheets, … Some do fill their bougatsa with a Greek semolina custard, but I find it to be a little heavy with phyllo pastry. 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. Bougatsa is a type of snack or breakfast pastry from the southeastern European country of Greece that has a custard filling. A similar dessert is still known as placenta (Greek: πλατσέντα) on the island of Lesbos in Greece.[2][3]. Beautiful dessert, and very unique. Bougatsa – A New Greek Pastry Addiction Our first taste of bougatsa came from Lions Square in Heraklion, Crete. Phyllo is widely used in the Middle East and southeastern Europe. 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. Try out this delicious traditional Greek bougatsa recipe and amaze your friends and family with this crispy and velvety delight. After it is baked, it is cut into serving pieces and served hot. Turn the heat down and add the flour mixture into the saucepan with the remaining warm milk. For this bougatsa recipe you will need a large baking tray, approx. Apolonas says he tried … 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. 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. Required fields are marked *. 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. After sifting through a lot of recipes, yours looked the most like what I remember seeing. I used your recipe, substituting GL flour, and surprised my husband. The cheese they use is made from goat milk sheep milk or a mixture of both. I remembered seeing a recipe on your blog so I made it. He loved it! Save my name, email, and website in this browser for the next time I comment. Let the bougatsa cool down for a while before serving and sprinkle with icing sugar and cinnamon. This is my husband’s favorite dessert. What on Earth is a Bougatsa? Golden and creamy perfection! Galaktoboureko is thicker, and the filling "stands" somehow, it does not bend. 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. I personally love it warm with a frappe to really get my morning going. Enjoy! Bougatsa is sweet and crunchy and typically served on brunch buffet. 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.. 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. The process of making bougatsa by hand was featured on an episode of Anthony Bourdain: No Reservations filmed in Greece. Thank you x 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.. Two doughs as well whisk until the ingredients combine the rest on the edges very and! Icing sugar and cinnamon and typically served on simple tin plates authentic, traditional, sourced. 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