Trigona panoramatos sweet pastry has earned itself seventh place on the list of the best pastries in the world on Taste Atlas, and at Number 10 is the Famous Greek Dessert Bougatsa.
The rest of the Greek Pastries are Tiropita at 22, Galaktoboureko at 24, Fouskakia at 35 and Spanakopita make up a list ranked at number 42.
Fouskakia is traditional Greek doughnuts or loukoumades prepared on the islands of Skopelos and Alonnisos in the northwest Aegean Sea.
Traditional in Thessaloniki, crispy buttery triangular (cone-shaped) phyllo pastries are typically soaked in syrup and creamy custard.
Trigona panoramatos is a traditional Greek sweet pastry from the outskirts of Thessaloniki.
This crispy, buttery triangular (cone-shaped) phyllo pastries are typically soaked in syrup and filled with creamy custard. The custard is usually made with egg yolks, flour, butter, milk, sugar, vanilla, and heavy cream.
The phyllo triangles are baked until golden brown, dipped in cold syrup consisting of sugar and water, and then filled with chilled custard. Trigona is often garnished with chopped nuts before consumption.
Bougatsa is a traditional, rustic Greek pie consisting of a phyllo pastry layered with minced meat, cheese, or semolina custard filling. The dish's name derives from the Ottoman word pogatsa, denoting a cheese-filled pie.
WHAT IS THE ORIGIN OF BOUGATSA?
Bougatsa, or Μπουγάτσα, is a Greek specialty of Byzantine origin. It is an ancient recipe, which would have originated in Asia Minor in Constantinople when the city still belonged to the Greeks before its fall in 1453.
The recipe was then imported to Central Macedonia by immigrants leaving Constantinople. Although famous throughout the country, bougatsa remains a specialty of the region, particularly in the towns of Serres, Thessaloniki and Veria.
On the island of Crete, the towns of Chania and Heraklion have made it their local culinary speciality.
In Chania, this dessert is nicknamed Bougatsa Chanion. Literally, “bougatsa of Chania”.
Today, it is possible to find bougatsa in almost every bakery and café in Greece and in unique small pastry shops called bougatsopolia.
Over time, bougatsa evolved to incorporate a thinly rolled, hand-made phyllo pastry.
Today, the pies can be found throughout Greece in specialty shops called bougatsopolia, selling bougatsas exclusively.
To Make Bougasta see Traditional & Creamy Bougatsa Recipe