Bougatsa, (Greek" Μπουγάτσα), is a Greek breakfast pastry consisting of custard, cheese, or minced meat filling between layers of phyllo.
Traditional Greek bougatsa is prepared by stretching and rolling phyllo dough as thin as possible, to the point that it is transparent, by hand or with a rolling pin. Filling, usually cream, is then added and the phyllo is wrapped around it. After it is baked, it is dusted with a layer of sugar, sliced, and served fresh.
Today, most modern sellers of bougatsa make it with the help of machines because the traditional process is so labor intensive. However, cafes and bakeries selling hand-made bougatsa still exist, especially in smaller towns and villages of Greece.
Bougatsa seems to have originated in Constantinople before it was captured by the Turks. But even after the capture bougatsa was still being produced. From Constantinople it spread all over Greece by refugees fleeing from the Turk captured city.
The town of Serres achieved the record for the largest bougatsa on 1 June 2008. It weighed 250 kilos, was 20 metres long, 60 centimetres thick and was made by more than 40 bakers.
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Bougatsa me Krema: Creamy Custard Phyllo Pastry, greekfood.about.com
History of Bougatsa, vants.net