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Filo custard parcels - bougatsa

A traditional Greek dessert with set custard wrapped in filo pastry parcels.

1 vanilla pod, split and seeds scraped out of the pod

2 tsps corn flour

2 tbsp fine semolina

100g caster sugar

1 egg, beaten

100ml double cream

200ml full fat milk

100g clarified butter

1 pack filo pastry

icing sugar, to dust

ground cinnamon, to dust

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

Filo custard parcels (bougatsa)

Jules
A traditional Greek dessert with set custard wrapped in filo pastry parcels.
No ratings yet
Prep Time 20 minutes
Cook Time 35 minutes
chilling 1 hour 30 minutes
Course Dessert
Cuisine Greek
Servings 12 parcels
Calories 238 kcal

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.
    bougatsa custard ready to fill filo cases
  • 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 in baking tray ready to bake

Nutrition

Calories: 238kcalCarbohydrates: 29gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 34mgSodium: 91mgPotassium: 46mgFiber: 1gSugar: 17gVitamin A: 150IUVitamin C: 1mgCalcium: 27mgIron: 1mg
Tried this recipe?Let us know how it was!

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