Greek Bougatsa

Μπουγάτσα με ΚρέμαI’ve been in the kitchen this week. Yesterday I made my own home made Bougatsa (Μπουγάτσα).

Often eaten at breakfast time in Greece, bougatsa consists of sheets of Filo (Φύλλο) pastry, with a filling of either semolina custard, cheese, or minced meat.

I went for the custard version, which I ate a lot on Syros last year as a snack, and on Thassos this year for breakfast most days.

Sold in bakeries and cafés all over Greece, and still warm after being in the oven, fresh bougatsa is delicious – especially with sugar and cinnamon sprinkled over the top. Use of cinnamon in Greek baking is I think a legal requirement!

I think there’s still a few things I need to refine before my home made bougatsa is perfect: but for a first attempt, it wasn’t bad.

If you want to try making bougatsa yourself, you can find plenty of recipes online.

I’m off to enjoy more bougatsa…there’s still some left (I think)!

Bye for now,

FH.

 

Fred Hart

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