bougatsa-recipe

Bougatsa Recipe

Layers of buttered filo encase a sweet custard which is baked into a golden flaky pie. Dusted with icing sugar and cinnamon, it’s the perfect accompaniment to, well, just about anything.

INGREDIENTS

  • 3 1/2 cups milk
  •  1/2 cup white sugar
  •  2/3 cup plain flour
  •  2 tablespoons cornflour
  •  1 tablespoon vanilla sugar
  •  1 tablespoon vanilla essence
  •  4 egg yolks
  •  1 lemon, rind finely grated
  •  14 sheets filo pastry
  •  150g unsalted butter, melted
  •  2 tablespoons cinnamon sugar (see note)

METHOD

  1. Combine 3 cups milk and white sugar in a saucepan over medium-high heat. Bring to the boil. Remove from heat.
  2. Combine plain flour, cornflour, vanilla sugar, vanilla essence, egg yolks and remaining 1/2 cup milk in a bowl. Whisk to form a paste. Slowly add hot milk mixture, whisking constantly, until smooth. Return custard to saucepan. Cook, stirring with a wooden spoon, over low heat for 10 minutes or until thickened. Do not boil.
  3. Remove from heat. Add lemon rind. Pour custard into a heatproof bowl. Cover surface with plastic wrap and refrigerate for 3 hours or until cold.
  4. Preheat oven to 180°C. Lightly grease 2 large, flat baking trays. Place 1 pastry sheet on a work surface. Brush with melted butter. Fold in half crossways to form a rectangle. Spoon 1/4 cup custard onto pastry centre. Brush edges with butter. Fold long edges over to cover custard. Fold in sides to form a 7cm x 11cm rectangle. Place, seam side down, on prepared tray. Brush top with butter. Sprinkle with a little cinnamon sugar.
  5. Repeat with remaining pastry, butter, custard and sugar. Bake for 15 minutes. Swap trays over in oven and bake for a further 5 to 8 minutes or until golden and crisp. Stand for 10 minutes to cool slightly. Sprinkle with remaining cinnamon sugar. Serve warm.

The perfect sweet for any occasion.

You may also be interested in

GET THE LATEST

Sign up to receive the latest news and offers from The Greek Club.