Bougatsa

Bougatsa

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Preparation info

  • Serves:

    12–15

    • Difficulty

      Medium

    • Ready in

      1 hr 20

Appears in

My Big Fat Greek Cookbook: Classic Mediterranean Soul Food Recipes

My Big Fat Greek Cookbook

By Christos Sourligas and Evdokia Antginas

Published 2019

  • About

Originally brought to Greece by Greek and Armenian refugees from Asia Minor, the name bougatsa has Byzantine roots and is a derivative of the Italian word focaccia and the Turkish word pogaca, both being a type of bread. It’s a custard filling breakfast pastry wrapped in multiple layers of phyllo dough and served hot out of the oven, but not before it’s heavily dusted with powdered sugar. Every summer when I vacation in Greece, I go in search of the best local bougatsa

Ingredients

Method