Making Delicious Bougatsa – Crispy, Sweet, Flaky Pastry

Bougatsa Iordanis is the oldest bougatsa shop in Chania, and they let us come in early one morning to watch the pastry being made from scratch. The dough gets stretched paper-thin by hand, folded around a semolina custard filling, and baked until the outside turns golden and crisp. It’s traditionally a breakfast dish, and the shop closes by noon, so the bakers were already surrounded by hungry regulars by the time we arrived with our camera.