How Traditional Greek Bougatsa Phyllo Pastry Is Made | Regional Eats
Vložit
- čas přidán 8. 02. 2022
- Phyllo means leaf in Greek: a name that couldn’t be more accurate. Phyllo pastry is made from many thin layers and is achieved by a very complex lamination that involves not only a fat, like butter or margarine, but also oil. The oil adds extra slip and makes it incredibly difficult to stretch - so difficult that despite phyllo's popularity all over Greece, most bakers have given up making it by hand. We visited Philippos Bandis in Thessaloniki, one of only a few artisanal producers left who is still making phyllo by hand.
MORE REGIONAL EATS VIDEOS:
Hunting For White Truffles In Italy | Regional Eats
• Hunting For White Truf...
How Real Swiss Chocolate Is Made | Regional Eats
• How Real Swiss Chocola...
How Traditional Panettone Is Made In Italy | Regional Eats
• How Traditional Panett...
------------------------------------------------------
#Greece #RegionalEats #FoodInsider
Insider is great journalism about what passionate people actually want to know. That’s everything from news to food, celebrity to science, politics to sports and all the rest. It’s smart. It’s fearless. It’s fun. We push the boundaries of digital storytelling. Our mission is to inform and inspire.
Subscribe to our channel and visit us at: www.insider.com
Food Insider on Facebook: / foodinsider
Food Insider on Instagram: / thisisinsiderfood
Food Insider on Twitter: / insiderfood
Insider on Snapchat: / 2708030621
Food Wars on Snapchat: / 9045577297
Insider on TikTok: / insider
How Phyllo Pastry Is Made In Greece | Regional Eats
My man was ready to fight about his pastry being compared to croissants
True, here in Greece we take pride in our cuisine (and to be honest I also cringed a little when she compared it to croissant, cause every single thing between the two is different)
reminds me of "if my grandma has a wheels she would be a bicycle"
Croissants in comparison is so easy to make! Which is why hand made phyllo is dying skill. I would be mad too! You could use same technique really, but you wouldn't get the paper thin results achieved by hand stretching each one individually.
Do you have a time stamp? Can't find the comparison...
That's only because it's really no similarities between these two
Claudia has matching shirt, jeans, and face mask all in Greek blue. Well done costume department!
I think thats just her lol
And earrings!
I don't know.
Perhaps it's an ethnicity marker. 😜
Italians are so elegant and sophisticated!
Jay Leno has been doing this for years.
Filipo is exactly how imagine every professional chef on Earth to be. Super talented, super passionate, defends his food with immense jealousy, and gets slightly annoyed when people make inaccurate remarks but does his best not to show it.
Lived in Greece back in the 90's, many warm memories of taking the overnight ferry from Piraeus to Chania and disembarking in the cold morning grabbing a bougatsa and a strong greek coffee at the piers
As a greek from Thessaloniki this video really hit home for me, thank you so much for making this😄
And the fact that Claudia is wearing all blue in the video(blue is a color integrated deeply within greek culture) makes this even more heart-warming
Grazie Claudia!
@Zakaria Ali you can eat it with cheese or spinach as well
@Zakaria Ali there are sweet options too with custard and cocoa
@Zakaria Ali it's sweat custard. Also available in spinach and feta cheese. I learned the recipe from Greek chef Akis Petreztikis, he has English and Greek CZcams channel. He has recipe to make the phyllo pastry, you'll need a Lot of olive old!
Bougatsa with cream and chocolate milk was my childhood. I'd eat bougatsa 2-3 times a week back in the day.
Please don't let this art disappear, let's hope the bakers teach it to the younger people.....
aspiring greek trying to start his own greek bougatsa spot soon.
As a northern Greek, bougatsa is definitely my favourite pastry, be it sweet or savoury. So people, if you have the chance to try some good one, definitely do it, it's a very unique experience. A crunchy, nicely greasy layer of fyllo, accompanied with the nice warm filling is a very satisfying sensation. Always with chocolate milk, of course! 😅
I love listening to them communicate with each other; their voices meld so beautifully 😌
Cinematography and music on this video were the best out of all the seasons so far. Keep it up.
What an awesome traditional food! I hope this tradition will be carried on for more generations to enjoy
Probably not because people in Greece(especially the very young ones) doesn't care about tradition. I m not trying to be conservative, but greek tradition isn't to be thrown in the trash. Traditional music and food, especially when they are made in a more modern way, are wonderful. But the young ones are always attracted to the american way of living
Food insider with Claudia is my absolute favorite food “show” on CZcams. Showing the traditional cuisine without extra fuss or insane editing, is the best.
We waited for a Greek video for a long time.
Literally on the other side of the world in Indonesia and Malaysia, you can actually find the similar pastry call 'Roti Canai'. Literally the same way it's being made, except we enjoy it as lunch or anytime snacks by putting different ingredients inside ☺️☺️
Big difference is its made with lots of olive oil and butter in Crete. It's the first time I see margarine involved. Maybe his Turkish background 🤔. I tried it in every city/town I visited in turkey 🇹🇷 in 2019, I think it's made with olive oil since olive oil is cheaper in the Mediterranean
Seeing how it was made was awesome. Thirty two layers is impressive
Love claudia! her voice makes the videos much more enjoyable
We love this episode . Make more videos with Greek products .
Wow! Amazing technique & craft. I hope that this tradition is passed on. Machines can't replicate everything and it's so creative and meaningful.
Hey Claudia ! Another great video! Good job 👏
Cheers from San Diego California
Love it! I love Claudia, she’s always a great presenter!
I remember having a Spanakopita with Phyllo before and loved it and now I would love to try this Bougatsa!😛🤤😋 I really love this dress that Claudia is wearing and she is too goregeous! 😍💙🤍
I’m so glad my girlfriend is Spaniard Greek her mom makes me fine Pastry when I came to her house
Crying with coeliac disease because I miss pastries and phyllo 😭😖😞😭 this is the power of the protein gluten. It’s bonds are strong and makes breads and pasties fluffy and chewy.
I live with crohns and can relate partly 😪
They sell gluten free flour in the grocery stores. It's about $8 a bag (not almond flour). When I bake things with it and make the flour versions for others in the house, you can't taste the difference.
@@mygoldfishrocks Isn't gluten what makes phyllo hold?
@@Nizazel Usually gluten free flour mixes in supermarkets contain other ingredients to substitute gluten.
just like my ex wife
Very nice and educational! Thank you!
Wow!! Love that there are still some bakers that can make the amazingly thin phyllo by hand!!
Beautiful to watch the art and movement of his filo preparation.
Thank you Insider for visiting our town .
Great representation
Another great video by Claudia.
Bougatsa just makes my mouth water so bad....it really is the typical and best kind of breakfast to have in northern Greece 🤤 my favorite bougatsa place is in Giannena where they have been making the homemade phyllo for..I think 50 years?
If you go to Greece you cannot miss Greek Bougatsa! it is one of the best desserts I have ever tried!
I love your videos✨
Πολύ ωραίο!
Claudia, we love your vids 😍
Lovely. I want to try both soft and crunchy versions.
I ❤ it, thank you Claudia
Lovely
I've never had bougatsa but now I'll have to seek it out! It sounds amazing!
Check your supermarket frozen foods freezer. I found frozen phyllo pastry at my local Albertsons store. Greek chef Akis Petreztikis have English CZcams channel with bugasta and spinach feta cheese recipes, he alsoshowshow to makethe doughin a mixer. I made it 😋
*Thumbs up for all the delicious and excellent looking food in the video!* 😈👍
Good
I would love to go do an apprenticeship with this guy and go live on my mums island and just make bougatsa every morning for the rest of my life 😅😅
Wow beautiful
Beautiful and amazing. Reminds me of Roti.
i remember having that when i went to greece last summer.
they r delish like m8...
missed em haven’t had em in ages.
i still remember the taste.
u can have custard or feta cheese inside with this baklava type pastry.
through the whole video I was wondering about his passion and skills till I knew his father's story
keep it up man 💪🏼💜
Bougatsa is the yummiest pie of the world😋🤤
너무 맛있어보여서 먹어보고 싶어요~^^
대단한 실력이네요~훌륭해요🥰👍👍👍
영상음악도 좋네요🥰🥰🥰🥰🥰🥰😍
Love the accent of the chef
Hellas has great looking pastries!
The tossing reminds me of “roti canai/paratha” preparation in Malaysia/Singapore
I'm on a Regional Eats binge and I really need to stop watching this show because it's making me so hungry.
bravo
It looks soo yummy,i really enjoyed to watch this 😋👍 from india (punjab)
Bougatsa's roots are from Thesalloniki and Serres, I'm not sure which type I prefer more,yet I'm really grateful that there is a small shop in Athens using the same techniques this man uses. Either sweet or the savory versions are both delicious and it's a pity that nowadays traditional recipes and techniques aren't practiced as much. Tradition is our foundation and roots, that applies to each cuisine and each country, we shouldn't forget that.
It takes such an effort to prepare it. I feel a deep respect for these people. I prefer it savory, tried it few times when I was in Greece, and it was awesome 😋.From an Albanian neighbor. 🙃
@@freudvibes10 I think everything bound to tradition is worth our respect. I remember watching in Paris how croissant is made, it was a really kind, passionate man working in that boulangerie.
But with margarine, as this man uses? This confuses me. Butter has a long tradition and history. Margarine is a more modern invention and it isn’t good for us to consume.
@@Skeptimystic Well butter in an excessive amount isn't good to consume as well. The thing is the margarine that they use is of the best quality and not just the one we found usually in stores. I've asked a friend of mine who works in this business margarine is used when building the layers among the phyllo pastry, in the cream it's 99.9% butter, the cream reminds of a pattiserie cream.
@@ApostolosKatsioulas thanks for explaining. Anything taken to excess isn’t good, either. 😊
Insider Food: ''How Greek do you want your attire to be?''
Claudia: ''Yes''
South Indian and Sri Lankan Parotta uses similar technique of lamination and use of hand swinging methods to strech the dough.. most of them are fried though.. the layers are more similar to this..
My favority food
Indonesian martabak makers also make their dough thin and throw it in the air like that! So far, yet so similar. Awesome!
This is really similar to makaysian roti canai/pratha. It’s basically the same, even the spreading technique is similar. we also use margarine or ghee and we eat it with curry or sugar
I'd love to learn making phyllo by hand from the master himself. It will be a shame to lose that craft.
I'm really loving these videos. It's really cool to learn a lot about the food and culture.
Let's goooo
Claudia Romeo is my absolute favorite
❤️ 🇬🇷 from IRAN (Persia)
αθανατη ελλαδα.
😋
1:47 I have the same scale in my kitchen lol
👍👍👍
Didn't they make a video about this in the series 'Still Standing'?
It looks like baclava, I love the texture of pastry part, but it just too sweet. Fun fact: children don’t normally have a “too sweet” sensation, it develops as you age
Do a video in Morocco 🇲🇦
There's a thing called Bugaçe that they only seem to make in one town nowadays in Albania. Bugaçe in Elbasan Albania is sheets of phillo dough folded into a rectangle and then baked with no filling. It is then thrown into what looks like a chinese wok with a bunch of butter in it and fried a little. then they take half a round loaf of bread and fry the top of that in the butter in the wok and then shove the butter fried phillo into the bread. I know it doesn't resemble this other than the use of one big sheet of phillo but I wonder if the name for it comes from this.
Rodopaki chocolate milk and bougatsa it's like kings breakfast 🤤
Filo?
Its seem hard! But for us Malaysian and Indonesia,almost of us could do the flip easily. In our country,we called roti canai. The process almost the same. Difference is just the time breaking
egypt have similar one
ima try to make a phyllo pastry pizza
similar to martabak / murtabak, Indian cuisine that very popular in southeast asia
Fill it with eggs, green onion, and beef. Delicious 😍
There is a version of this bougatsa made in Thessaloniki with grinded meat, onions and spices. We call bougatsa me kima
I would have loved your version /suggestion as well
It is very similar to roti in Thailand(although it comes from India, I guess).
Really steal every thing ......
Nothing was “stolen”. South-Eastern Europe and Turkey and the Middle East have many culinary similarities..
High end roti canai
I want to make fresh dough
The greek-english accent is just soooo common to me because im Greek 😅
As Indonesian, we call it martabak
3:23 Just like how they make paratha in India!
They use margarine instead of butter to seperate the layers
Güzel
I miss bougatsa...
It's not because it's so difficult that people are abandoning it, it's because they're getting lazy and want to turn the product out fast. Go over to Turkey and you'll see people still doing this in börek shops on every corner. Thank goodness that there are still people in Greece who are doing it.
The throwing is definitely challenging! The apprentices in Turkey start by practicing with a wet towel at first, so they won't mess up the batch! :-)
Why do I get the feeling that phyllo would make a good "stand-in" dough for something like when i want to make a sfogliatella...? Has anybody else tried that?
It might work, but the texture is different. Try it, though.
Popping a choccy milk sheesh
only a few left, go to malaysia and see roti canai being tossed everyday
With coffee!¡!!!!
reminds me of "roti canai" tossing skills
Its called Laz Böreği.
Philoplasty
When there is claudia romeo, i will watch it🌈💁
🇬🇷
Thats how they make parotta in Tamil Nadu, India
Is this Tyropita?
Tyropita uses phyllo as well but it's not bougatsa
Bougatsa exist
me 🤪