Another popular breakfast on-the-go or make at home here in Greece is called Bougatsa. Now, bougatsa comes in both cream filled and cheese filled. I think both are mouth watering delicious, but when I buy them from the bakery or bougatsa shop I tend to feel a little greasy and heavy afterwards. I said they were delicious, I didn’t say they were healthy! It is true that they are not fried but they are layered with
kilos lots of butter or oil. My version is definitely healthier, and that is solely due to the fact that I could not consciously keep drenching the butter on each phyllo sheet like I imagine you are supposed to do for the ultimate bougatsa experience! I made the cream filled and cinnamon and sugar topped version, it. was. scrumptious.
Bougatsa comes from Northern Greece, probably debated between Serres and Thessaloniki. I did learn though that Serres holds the Guinness World Record for the biggest bougatsa… ha! Most shops today order frozen bougatsa from the factories and simply cook it and serve it. It is also good to know that if you live in Greece, it is available in your supermaket’s freezer section, but the best bougatsa is undoubtably from a homemade store or with a little experience, yourself. I have not even come close to mastering making homemade phyllo, but here is a log of some videos that are definitely worth some of your time if you find bougatsa interesting!
Videos of making bougatsa from scratch, HERE!
Whether you are more of a cheesy person or you have more of a sweet tooth, at some point in your lifetime you should try both kinds of bougatsa! I like being married because one of the perks is that we buy one cheese, one cream and just share . . . that is the best of both worlds!
Yiayia’s Homemade Cream Bougatsa Recipe: