What is Bougatsa?

Bougatsa is a type of refreshment or breakfast from the southeastern European country in Greece, which has a custard filling. This item is made of Phyllo, also known written "Filo" or "Fillo", which is a type of unleavened flour dough characterized by its tendency. Phyllo is widely used in the Middle East and Southeast Europe. Bougatsa came from the northeastern Greek region of Macedonia. The end product must have a considerable thickness without being lumpy. As soon as the leaves spread in the pan, the pudding filling can be poured. Phyllo is then folded in a way similar to an envelope, with excess dough walnut. The upper part of Bougatsa is coated with any remaining melted butter and baked in the oven at 350 degrees of Fahrenheit (180 degrees Celsius) for up to 40 minutes. Baking is carried out when it has a golden brown color.

In Macedonia Bougatsa is particularly used in Thessaloniki, which is the capital cityThe central region of the region and the second largest city of the country. It is also popular in Crete, especially in its two largest cities: Iraklion, which is also the capital of the island nation; And Chania, which is the second largest city of Crete. Chania inhabitants call Bougatsa Chanion pastries. They prepare pastries using unpasteurized cheese made of milk and whey of goats or sheep, called Mizitra.

There are variations on the recipe. The filling of the cream can be replaced by cheese or minced meat. For example, Bougatsa Chanion is filled with cheese and is usually served as square pieces ready to immerse in sugar.

Since June 2011, the Chamber of Commerce and Industrial Chamber is located in Macedonia, a record for introducing the largest Bougatsa. This was achieved 1 June 2008 40 bakers. The final product measured about 65 feet (20 meters) long and 2 feet (60 centimeters) wide, weighing 401 pounds and 11 ounces (182.2 kilograms).