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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. :)

BC6C5613-A0AB-40FA-893F-091703FAFEDD.jpeg
 
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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Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
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  1. Prepare the Grape Leaves:
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    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
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