Let cool 20 minutes before serving. 200g sugar. I would love a recipe for both of them and also wanted to ask if you can recommend any Greek cookbooks. 1 Origin; 2 Preparation ; 3 Trivia; 4 See also; 5 References; Origin. Bougatsa is a very crispy pastry dessert filled with a velvety custard cream. 1 . Love your site, Thank you! Interesting article plus authentic recipe for Galactoboureko, courtesy of Beyond Baklava. [2] The name means "milk börek ". Always served warm sprinkled with lots of icing sugar and cinnamon. MAKE IT SHINE! That was in fact bougatsa, a delicacy from Minor Asia which the Greeks and Turks shared for years until 1922 and the exchange of populations. In bougatsa the filling is a very thin layer. Follow the above process for the other two doughs as well.
Can anyone tell me the difference between the two? Bougatsa  vs Galaktoboureko  In different parts of the world, people have mistaken Galaktoboureko instead of Bougatsa due to unawareness. It is commonly held that bougatsa originated in Turkey, and the recipe became popular in Greece when Greeks living in Asia Minor introduced it during … Enjoy while still warm with a hot cup of coffee or tea. 4 eggs. 200g butter. 9 People talking Join In Now Join the conversation! Serve warm, dusted with icing sugar (you should see a coating of the icing sugar) and cinnamon. The difference between the two is the actual width of the filling. 6 . The custard, I think, has semolina while the custard in galaktoboureko is milk-based. 2 Responses to “Bougatsa in the City of Herakles (Hercules)” Fiona June 24, 2014 at 11:07 am # I really like this article. germaine says: 06/28/12 at 12:48 am oh my gosh. Impossible to resist, this creamy custard pie called Galaktoboureko is one of the all-time favorite Greek desserts. READY IN: 1hr 45mins. Greek Bougatsa Sweet This is a recipe for Bougatsa (pronounced with a soft g) which is yet another delicious sweet. Greek μπουγάτσα is a Greek breakfast pastry consisting of either semolina custard, cheese, or minced meat filling between layers of phyllo. Him and my father favour custardy things so this and it’s honey soaked counterpart galaktoboureko, are their favourites and are what they request the most. This filo pie, commonly filled with custard cream or cheese, is particularly popular in Thessaloniki and other parts of northern Greece. Carefully remove the phyllo roll from the plastic sleeve. Contents. As a non-Greek I am a bit mixed up between Bougatsa and Galaktoboureko. These two desserts, both are Greek and so tasty. UNITS: US. This version of bougatsa calls for commercial phyllo dough. Brush tops of bougatsa with any remaining butter and bake until golden-brown, about 15-18 minutes. lemons, zest of, of grated . It may be made in a pan, with filo layered on top and underneath and cut into square portions, or rolled into individual servings (often approximately 10 cm (4 in) long). People often buy these from small shops on the street and eat them as they are walking. Bougatsa. 1 tsp vanilla extract . SERVES: 20-24. ADD YOUR PHOTO. You can bake the second bougatsa too, or … Method: Make the filling : add in a large bowl the sugar, eggs and flour; whisk until the ingredients combine. 200g butter, melted. Bougatsa comes in sweet and savoury variants. In Turkey it’s called Kurt Boregi, or Kurdish Pie. It can be found in better grocery stores in the frozen food aisle, usually near the pie crusts. Let the bougatsa cool down for a while before serving and sprinkle with icing sugar and cinnamon. 1 . Bougatsa vs Galaktoboureko In different parts of the world, people have mistaken Galaktoboureko instead of Bougatsa due to unawareness. icing sugar . 2 . Galaktoboureko (Greek: γαλακτομπούρεκο) is an Ottoman dessert of semolina custard baked in filo.

Be sure to read the defrosting instructions carefully. For the topping : ground cinnamon. eggs. Jul 11, 2016 - How to bake and prepare the recipe for Greek style custard pastry with filo, also known as bougatsa. Pour into a saucepan the milk and the vanilla extract and bring to the boil . Galaktoboureko (Greek Custard Pie) Recipe by evelynathens. 120g all-purpose flour. Pastry. Bake the bougatsa in preheated oven at 160 for 45 minutes, until the phyllo is crisp and golden. 500g all-purpose flour. Transfer the bougatsa, with the folded side facing down, into a baking pan lined with parchment paper and bake for 40-50 minutes. However, Galaktoboureko is semolina custard in filo dessert But Bougatsa is … A homey Greek dessert.
cup sugar. Ingredients. Ingredients for the bougatsa : 400-450g phyllo dough.


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