I agree. I always try to remember to check the date on the box before purchasing. I wish I had some place I could buy it fresh. My husband‘s grandmother used to make her own and stretch it across the kitchen counters and table. It was so thin you could see through it. Then she would cut it. I will leave that task for someone else! I appreciate your comment.
Thank you. I am new to TH-cam, trying to figure out all the ins and outs of filming, editing, etc. It’s been a slow start, but I continue to move forward. I appreciate your comment. 😊
Good, just something i would like to say, cinnamon is a must, it's not something you want to avoid having in the bugatsa, without it it's not a bugatsa, it's a vital ingredient.
I like cinnamon sprinkled on top once it’s finished. This is just the way I was taught, but definitely prefer the cinnamon too! Thanks for your comment. 😊
@@pamelasfavoriterecipes7998 In my youth I was often in Kavala and Saloniki and we had the traditonal Bougatsa from a big tapsi, cut into small pieces and then sprinkled with powdered sugar and cinnamon. So tasty while it's still hot, but not too hot. Still your variation looks great as well. Handheld Bougatsa 😊
Thanks for teaching us I never heard this day I would love to try it thank you I'm going to do it just one quick question from where are you doing your recipes I'm talking from Canada
Yes, definitely okay and should refrigerate what isn’t eaten. I’ve never had any left to freeze but I think it may be fine. To crisp up the phyllo dough, put them on a baking pan, in a 300 degree oven for a few minutes after chilling or freezing. (Let them thaw completely before reheating.)
Hi Georgann, the phyllo that I purchase here in the states on the West Coast is not numbered. But if you have to make that decision, I would go with the thinner phyllo that’s used for pastry making. There are probably 2-4 dozen sheets per box.
Excelent explanation of recipe and even history of where it comes from, thank you!👏🏻👏🏻🇬🇷
Bravo Pamela! I’m Greek and love Bougatsa! Tried your recipe and it was a hit! 👏👏👏👏
I love your recipe just the way it is. Nice and light. Just made it tonight and its delicious 😋 Thank you
From Germany, thank you! 💖
You are welcome! Thanks for watching.😊
It’s about how fresh your filo is, greetings from Turkey
I agree. I always try to remember to check the date on the box before purchasing. I wish I had some place I could buy it fresh. My husband‘s grandmother used to make her own and stretch it across the kitchen counters and table. It was so thin you could see through it. Then she would cut it. I will leave that task for someone else! I appreciate your comment.
You are so good at explaining every detail. Thank you
Thank you, I really appreciate your feedback!
❤thank you for sharing !
It seems its new channel but great start keep its going 👏
Thank you. I am new to TH-cam, trying to figure out all the ins and outs of filming, editing, etc. It’s been a slow start, but I continue to move forward. I appreciate your comment. 😊
I’ve saved this recipe cause I think my family would love this. Thank you
Another terrific video, Pamela! I’m happy to see you back. A delicious recipe.
Thank you, Renee!
Good, just something i would like to say, cinnamon is a must, it's not something you want to avoid having in the bugatsa, without it it's not a bugatsa, it's a vital ingredient.
I like cinnamon sprinkled on top once it’s finished. This is just the way I was taught, but definitely prefer the cinnamon too! Thanks for your comment. 😊
@@pamelasfavoriterecipes7998 In my youth I was often in Kavala and Saloniki and we had the traditonal Bougatsa from a big tapsi, cut into small pieces and then sprinkled with powdered sugar and cinnamon. So tasty while it's still hot, but not too hot. Still your variation looks great as well. Handheld Bougatsa 😊
From United Kingdom, neighbour of Royal Family,
I would like to say, thank you
Thanks for teaching us I never heard this day I would love to try it thank you I'm going to do it just one quick question from where are you doing your recipes I'm talking from Canada
Hi Salma, thanks for taking the time to leave a comment. I am in the US.
Lemon zest sounds good instead of orange
Try lemon zest and let me know how you like it. I think either would be fine. The orange is very subtle and I do love it in bougatsa!
Question … could u premake this and freeze it or put refrigerator??
Yes, definitely okay and should refrigerate what isn’t eaten. I’ve never had any left to freeze but I think it may be fine. To crisp up the phyllo dough, put them on a baking pan, in a 300 degree oven for a few minutes after chilling or freezing. (Let them thaw completely before reheating.)
Bc I wanna like peep them the day before Christmas.. then cook Xmas day
I was wondering about freezing them before baking? For convenience at a larger gathering.
I definitely use the broken pieces in the 3rd layer. It's illegal to waste phyllo
Try using a misting water botte.
Μπουγάτσα στην Ελλάδα λέμε το φύλλο. Μέσα στο φύλλο μπορείς να βάλεις ότι θέλεις από γλυκές γεύσεις μέχρι αλμυρές.
Zutaten bitte auf deursch
What number fillo
Hi Georgann, the phyllo that I purchase here in the states on the West Coast is not numbered. But if you have to make that decision, I would go with the thinner phyllo that’s used for pastry making. There are probably 2-4 dozen sheets per box.
Oh my. I can’t believe you threw out the water. That’s bizarre.
What did you expect Pam to do with it?
I love the recipe but wil be nice if you can go shortening to much talking.
What???? Then go to a cookbook. God forbid you people that like to critique are usually know it alls that do not know how to do anything.