A traditional Greek dessert with set custard wrapped in filo pastry parcels.
Put the vanilla seeds, corn flour, semolina, sugar, egg, cream and milk into a sauce pan. whisk to combine and place over a medium heat. whisk continuously until the custards boils and becomes very thick.
Pour the custard into a large bowl, loosely cover with baking paper to prevent a skin forming and allow to cool then place in the fridge and chill for at least an hour.
Preheat the oven to 180c fan and grease and lightly grease a we hole muffin tray with some of the clarified butter. Unroll the filo pastry sheets and cut into 14cm x 14cm squares. Place one piece of pastry in each hole of the tin, lightly brush with butter and repeat until you have 4 layers of filo.
Put 2 tsp of custard in each prepared mould, bring the sids together and pinch to make a parcel. Brush with the remaining butter and baked for 25 minutes or until golden. Remove from the tin, sprinkle with icing sugar and cinnamon and serve warm or at room temperature.
Filo custard parcels (bougatsa)
Ingredients
- 1 vanilla pod split and seeds scraped
- 2 tsps corn flour
- 2 tbsp fine semolina
- 100 g caster sugar
- 1 egg beaten
- 200 ml full fat milk
- 100 ml double cream
- 100 g clarified butter
- 1 pack filo pastry
- icing sugar, to dust
- cinnamon, to dust
Instructions
- Put the vanilla seeds, corn flour, semolina, sugar, egg, cream and milk into a sauce pan. whisk to combine and place over a medium heat. whisk continuously until the custards boils and becomes very thick.
- Pour the custard into a large bowl, loosely cover with baking paper to prevent a skin forming and allow to cool then place in the fridge and chill for at least an hour.
- Preheat the oven to 180c fan and grease and lightly grease a we hole muffin tray with some of the clarified butter.
- Unroll the filo pastry sheets and cut into 14cm x 14cm squares. Place one piece of pastry in each hole of the tin, lightly brush with butter and repeat until you have 4 layers of filo.
- Put 2 tsp of custard in each prepared mould, bring the sids together and pinch to make a parcel. Brush with the remaining butter and baked for 25 minutes or until golden. Remove from the tin, sprinkle with icing sugar and cinnamon and serve warm or at room temperature.
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