Thessaloniki chef and blogger Dimitris Koparanis has combined the iconic Greek street sweet Bougatsa – a warm flio-pastry pie filled with semolina custard (think galaktoboureko sans syrup) – with the classic croissant to create: the Bougatsan.
Now for sale at the Northern’ Greek port city’s Estrella coffee shop, the bougatsan is a croissant filled with semolina custard and coated in cinnamon and sugar.
Safe to say that the heart-stopping takeaway treat quickly went viral after its initial release.
“The idea behind the new food trend is combining recipes without changing their basic ingredients. I predict that this trend will keep growing,” Koparanis told a local reporter.
“A new pastry quickly becomes popular if it has a pleasant and addictive taste and if it is created with a certain sense of humour. For example, the bougatsan is equally influenced by Paris and Thessaloniki. This is my way of poking fun at Greek megalomania.”
As with all food hybrids, social media plays a crucial role in ensuring they reach cult status.
“All the popular hybrids owe their fame to a picture on Instagram,” Koparanis explained.
Of course taste is just as important as looks and, thankfully, we can confirm the bougatsan tastes as good – if not better – than it looks.
So what next for the Greek pastry chef?
An ice-cream laden version of the bougatsan, which features scoops of both Madagascan vanilla and cinnamon ice-cream? What’s the Greek word for YUM?
* Photo is from the http://thefoodieanarchist.wordpress.com/
