Comments on: Bougatsa (Μπουγάτσα) http://www.kalofagas.ca/2008/11/02/bougatsa-%ce%bc%cf%80%ce%bf%cf%85%ce%b3%ce%ac%cf%84%cf%83%ce%b1/ Where everybody comes for the best & most authentic Greek recipes and ingredients Thu, 09 Feb 2012 13:23:22 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Banana Cream Custard Phyllo Bundles | Kalofagas - Greek Food & Beyondhttp://www.kalofagas.ca/2008/11/02/bougatsa-%ce%bc%cf%80%ce%bf%cf%85%ce%b3%ce%ac%cf%84%cf%83%ce%b1/#comment-64813 Banana Cream Custard Phyllo Bundles | Kalofagas - Greek Food & Beyond Tue, 10 Jan 2012 15:14:08 +0000 http://kalofagas.ca/?p=448#comment-64813 [...] and chocolate along with a standard semolina custard cream, similar to what’s found in Bougatsa. Last week I made phyllo cups and this week it’s phyllo bundles – look like [...] [...] and chocolate along with a standard semolina custard cream, similar to what’s found in Bougatsa. Last week I made phyllo cups and this week it’s phyllo bundles – look like [...]

]]> By: Baked Quince With Mavrodaphne & Pine Nuts - Greek Food & Beyond by Kalofagashttp://www.kalofagas.ca/2008/11/02/bougatsa-%ce%bc%cf%80%ce%bf%cf%85%ce%b3%ce%ac%cf%84%cf%83%ce%b1/#comment-44330 Baked Quince With Mavrodaphne & Pine Nuts - Greek Food & Beyond by Kalofagas Thu, 11 Nov 2010 16:36:45 +0000 http://kalofagas.ca/?p=448#comment-44330 [...] Quince have this soft, perfume-like aroma and my Italian neighbor mentioned that they used to place quince in dresser drawers. The scent of quince is very inviting but the raw flesh of the quince is quite hard and the taste is astringent -not easy to eat raw.  A quince must be cooked in order to be eaten. There are jams, it can be baked with pork dishes, turned into spoon sweets or used in an array of other desserts (I made Quince Bougatsa). [...] [...] Quince have this soft, perfume-like aroma and my Italian neighbor mentioned that they used to place quince in dresser drawers. The scent of quince is very inviting but the raw flesh of the quince is quite hard and the taste is astringent -not easy to eat raw.  A quince must be cooked in order to be eaten. There are jams, it can be baked with pork dishes, turned into spoon sweets or used in an array of other desserts (I made Quince Bougatsa). [...]

]]> By: Chrishttp://www.kalofagas.ca/2008/11/02/bougatsa-%ce%bc%cf%80%ce%bf%cf%85%ce%b3%ce%ac%cf%84%cf%83%ce%b1/#comment-12886 Chris Sun, 18 Jan 2009 21:59:00 +0000 http://kalofagas.ca/?p=448#comment-12886 Excellent recipe Peter! My daughter and I made it yesterday (but sans the quince that I couldn't find anywhere). Even though it was the first time we were working with phyllo dough, the taste was great (the look needs improving with practice). Anyway you can post a couple of pictures for folks like us on the folding the phyllo steps? It would be greatly appreciated.<br/><br/>Thank you once again for the great recipe. Excellent recipe Peter! My daughter and I made it yesterday (but sans the quince that I couldn’t find anywhere). Even though it was the first time we were working with phyllo dough, the taste was great (the look needs improving with practice). Anyway you can post a couple of pictures for folks like us on the folding the phyllo steps? It would be greatly appreciated.

Thank you once again for the great recipe.

]]> By: Peter Mhttp://www.kalofagas.ca/2008/11/02/bougatsa-%ce%bc%cf%80%ce%bf%cf%85%ce%b3%ce%ac%cf%84%cf%83%ce%b1/#comment-12044 Peter M Wed, 31 Dec 2008 00:20:00 +0000 http://kalofagas.ca/?p=448#comment-12044 Kristen, loved Tony's visit to Greece too!<br/><br/>You are correct, there are cheese Bougatsas too but the most popular one is the custard filled ones.<br/><br/>The cheese Bougastsa is basically a tyropita (cheese pie) enveloped in phyllo pastry.<br/><br/>If interested, email me and I can steer you in the right direction. Kristen, loved Tony’s visit to Greece too!

You are correct, there are cheese Bougatsas too but the most popular one is the custard filled ones.

The cheese Bougastsa is basically a tyropita (cheese pie) enveloped in phyllo pastry.

If interested, email me and I can steer you in the right direction.

]]> By: Kristenhttp://www.kalofagas.ca/2008/11/02/bougatsa-%ce%bc%cf%80%ce%bf%cf%85%ce%b3%ce%ac%cf%84%cf%83%ce%b1/#comment-12029 Kristen Tue, 30 Dec 2008 03:05:00 +0000 http://kalofagas.ca/?p=448#comment-12029 I came across your blog while looking for a recipe for bougatsa after watching No Reservations. He had the cheese filled one on the show, and we are dying for it! Anyone know where to get a recipe for it? This looks good, too--we will be trying it! Glad to find your blog! I came across your blog while looking for a recipe for bougatsa after watching No Reservations. He had the cheese filled one on the show, and we are dying for it! Anyone know where to get a recipe for it? This looks good, too–we will be trying it! Glad to find your blog!

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