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What is this Greek pastry called?

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nadellii

nadellii

Active member
My husband just picked up this amazing pastry from the Greek dessert store and he doesn’t remember the name!! ughhh!! Does anyone know what it’s called? I would love to order it again sometime soon. There’s cream inside and top is covered in almonds. It’s sooooo good. :)

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To me this looks like bougatsa...this looks SO amazing!!! ????
 
I think it's bougatsa, too. Was it creamy on the inside? I've seen bougatsa mostly with phyllo but in this case it looks like maybe the bougatsa was inside a puff pastry type of thing?
 
nadellii said:
My husband just picked up this amazing pastry from the Greek dessert store and he doesn’t remember the name!! ughhh!! Does anyone know what it’s called? I would love to order it again sometime soon. There’s cream inside and top is covered in almonds. It’s sooooo good. :)

View attachment 931
Click to expand...
It is a cream puff. In Greek, we call them sou (from the French pâte à choux). It is a light, delicate pastry dough, which is as it is baked, the water in the dough evaporates and the steam creates puffs in the pastry and creates a cavity that is filled with the cream.
The bougatsa on the other hand is pastry cream or some type of Greek cheese that is wrapped in phyllo pastry (in a similar way to spanakopita or tyropita).
 
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sonia said:
It is a cream puff. In Greek, we call them sou (from the French pâte à choux). It is a light, delicate pastry dough, which is as it is baked, the water in the dough evaporates and the steam creates puffs in the pastry and creates a cavity that is filled with the cream.
The bougatsa on the other hand is pastry cream or some type of Greek cheese that is wrapped in phyllo pastry (in a similar way to spanakopita or tyropita).
Click to expand...
Very interesting, thanks! Ill make sure to ask for a sou next time I visit a Greek (or French) bakery!
 
Looks like bougatsa to me! One of my favorites
 
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The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

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