When I was in Greece, I loved having bougatsa for breakfast. I don't have it much when I am back home so I decided to learn how to make it. Here's the recipe I use:

I do have a question, I find using the puff pastry the easiest. However, what do they use in Greece?

Dough:

1 package (about 17.3 ounces) frozen puff pastry sheets, thawed
1/2 cup (1 stick) unsalted butter, melted

Custard:

4 cups whole milk
1 cup granulated sugar
1 cup fine semolina flour
4 large eggs
1 teaspoon vanilla extract
Powdered sugar, for dusting (optional)
Ground cinnamon, for sprinkling (optional)

Instructions:

Prepare the Custard Filling:
- In a medium saucepan, heat the milk over medium heat until it's hot but not boiling.
- In a separate bowl, whisk together the sugar, semolina flour, eggs, and vanilla extract until well combined.
- Gradually pour about 1/4 of the hot milk into the egg mixture, whisking constantly to temper the eggs.
- Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
- Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency, about 5-7 minutes. Remove from heat and let it cool slightly.
Prepare the Bougatsa Dough:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
- Place the second puff pastry sheet on top of the buttered one. Brush the top with more melted butter.
- Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
Assemble the Bougatsa:
- Take one portion of the puff pastry and flatten it into a thin circle on a floured surface, using a rolling pin.
- Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
- Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
- Repeat this process with the remaining puff pastry portions and custard filling.
Bake the Bougatsa:
- Place the baking sheet in the preheated oven and bake the bougatsa until the pastry is golden brown and crispy, about 25-30 minutes.
- Remove the bougatsa from the oven and let it cool slightly before serving.

Different kinds of baklava to try?

acamp7
Friday at 5:21 PM
Greek Food Forum
Replies: 0

I've recently found myself on a delicious quest to explore the world of baklava, that rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened with honey or syrup. I understand that baklava has roots in many culinary traditions across the Middle East, Eastern Europe, and Central Asia, each bringing its own unique twist to this iconic dessert.

From what I’ve gathered, the variations of baklava are as numerous as they are delicious, differing in nuts, spices, types of syrup, and preparation methods. However, navigating through these variations is quite the challenge, and that’s where I’m seeking your collective wisdom!

I am curious what you guys think!

Learning about Greek food and wine pairing

blopez34
Tuesday at 2:31 PM
Greek Food Forum
Replies: 0

I've recently developed a fascination with Greek wines and am eager to explore their potential pairings with various cuisines. Greek wines, with their rich history and unique grape varieties, offer a tantalizing range of flavors that I believe can complement a wide array of dishes beautifully. However, my experience in effectively pairing these wines is somewhat limited, and I would greatly appreciate any advice or insights from those more familiar with this area.

Particularly, I'm interested in understanding which types of Greek wines (white, red, or rosé) pair best with specific dishes or cuisines. Here are a few specific questions I have in mind:

Assyrtiko: Known for its crisp acidity and citrus notes, which dishes would best highlight Assyrtiko's characteristics?
Agiorgitiko: Often described as smooth and velvety, what kinds of meals would complement this type of red wine?
Xinomavro: With its robust tannins and complex flavor profile, what are the best food pairings to balance its intensity?
Retsina: Given its unique pine resin flavor, are there particular foods that match well with this traditional wine?

Additionally, I'm curious if there are any general rules of thumb when it comes to pairing Greek wines with dishes from other culinary traditions outside of Greek cuisine.

Thank you!

Making traditional loukaniko question

GreekGirlCooks
Apr 17, 2024
Greek Food Forum
Replies: 0

I’m on a culinary quest to master the art of making Loukaniko, the traditional Greek sausage that tantalizes taste buds with its savory blend of spices and herbs. I understand that each region and even each family might have their own special recipe passed down through generations.

Which leads me to my ask - could anyone who’s familiar with Greek cuisine share insights about the most common seasonings used in Loukaniko? I'm especially interested in any mix of spices that gives it that characteristic flavor profile.

I’ve done some preliminary research, but I’m looking for that firsthand knowledge. What's the blend that makes your Loukaniko stand out? Are there any particular secrets to perfect the authentic taste?