Bougatsa in the Twin Cities

[FusilliFarfalle]

Hello! I am looking for the Greek dessert Bougatsa. I live in St. Paul and would love any suggestions of where to get these pastry. In DC you could even get it at Greek markets frozen! Thanks in advance for helping a jonesing pregnant lady out.

[bob s]

Call over to Bill's Imported Foods on Lake and Aldrich in Minneapolis. They'd be my first stop (and best guess in the Cities), but you may want to make sure they have them before you schelp over to LynLake.

[MplsM ary]

Bougatsa in the Twin Cities has a history - in 1997 (96?) Gardens of Salonica took somebody to court over the use of the word Bougatsa which GoS had 'trademarked.' I think a lot of restaurants, not wanting the hassle dropped it from their menus. The case was thrown out but it worked out in their favor as I think I've only seen it on Gardens of Salonica's menu.

[FusilliFarfalle]

Thanks for the suggestions folks! I am going to check it out today.

So weird about the trademark issue!

[FusilliFarfalle]

No luck!!! Bill's did not have it, although I love the place! Fantastic! Then I went to Gardens of Salonica, while they have versions - Aprilcot, chocolate or lemon - no plain. So, the hunt continues. If anyone has any suggestions, let me know.

[MplsM ary]

Its Greek to Me has
"Galaktobouriko - Sweet egg custard wrapped in filo dough, baked to a golden brown, and topped with a honey-sugar syrup."

[Enso]

Sounds just like the crema at Jerusalem's (middle eastern restaurant on Nicollet).

[AnneInMpls]

Christos has a dessert called "galatopureko" on the menu. It's described as custard baked in phyllo. Perhaps it would be similar enough? There's a Christos in downtown St. Paul, as well as in Minneapolis and Minnetonka.

http://www.christos.com/christos.html

Another option - call the Greek Orthodox churches in town and ask about upcoming dinners and bake sales. The big churches (St. Mary's in Minneapolis and St. George's in St. Paul) have festivals in the late summer or early fall, but there might be something around Easter, which is usually a week after "western Christian" Easter.

Good luck!

Anne

[clepro]

Galaktobouriko is one of my all time favorite desserts. So much so that I make it myself.

The filling for it and for bougasta is basically the same: farina (semolina), eggs, and whole milk, sugar, etc. The main difference between the two is that galaktobouriko is soaked in a syrup and always includes lemon in the filling and/or the syrup, and bougasta is usually (at least in my experience) sprinkled with cinnamon and sometimes powdered sugar. No syrup.

The Acropol Inn on Grand Avenue in St. Paul used to make a wonderful, traditional galaktobouriko; haven't been there for a while though, so don't know if they still offer it.

Just checked the Mediterranean Cruise (Eagan). They have what they call "Namoora Pie – Thin Layers of Fillo Dough Stuffed with Custard and Topped with Honey." I googled namoora--it's a Lebanese desert of farina custard in filo, with syrup and topped with almonds. Might be worth a try if that's closer to you than Christo's or Greek to Me.