Bougatsa

Bougatsa is a delectable Greek breakfast pastry, featuring a variety of fillings such as semolina, custard, cheese, or minced meat, all enrobed in layers of crispy phyllo dough. This delightful treat is believed to have originated in the city of Serres and remains especially popular in Thessaloniki and Northern Greece, although it can be found throughout the country. The taste and texture of bougatsa can vary depending on the region, with some areas favoring sweeter versions while others opt for a more savory twist.

The name "bougatsa" derives from the Byzantine Greek word "pogátsa" which traces its origins to the ancient Roman bread called "panis focacius." The preparation of bougatsa involves wrapping the chosen filling in phyllo dough, baking it to perfection, and often serving it hot. When filled with custard, it is typically sprinkled with powdered sugar and cinnamon for an added touch of sweetness. Although most bougatsa today is made using machine-produced phyllo, some traditional cafes and bakeries, particularly in smaller Greek towns and villages, still take pride in hand-crafting this delicious pastry.

A fun fact about bougatsa: The city of Serres set the record for creating the largest puff pastry on June 1, 2008. This colossal bougatsa weighed an impressive 182.2 kilograms and was crafted by over 40 bakers! The art of making bougatsa by hand even caught the attention of Anthony Bourdain, who featured it in an episode of his show "No Reservations" filmed in Greece.