Ingredients
For the Fillo Pastry
375g Antoniou Fillo Pastry
150g unsalted butter, melted and clarified
For the apples
25g unsalted butter
4 Pink Lady apples, peeled and cored, cut into 1cm cubes (or other sweet apples)
2 tablespoons brown sugar
1 teaspoon cinnamon
For the custard
750ml milk
1/2 cup fine semolina
50g butter
1/2 cup sugar
2 eggs, whisked
For decorating
1/2 cup flaked almonds
Icing sugar
Ground cinnamon
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius, fan forced. Grease and line a baking pan, 33cm by 23cm (or slightly smaller).
To make the apples
Place the butter and apples in a saucepan over medium heat, stir until the butter melts. Add the sugar and cinnamon and mix until combined. Cover with a lid and cook for 10 minutes, stirring occasionally.
To make the custard
Place the milk in a saucepan over medium heat and heat the milk until it is hot but not boiling. Sprinkle the semolina in gradually while constantly whisking. Add the butter and and whisk constantly until the custard starts to thicken, approximately 5 minutes. Sprinkle the sugar in slowly while whisking constantly and until the custard thickens, approximately 3 minutes. Remove from heat and whisk in the eggs, beating constantly until they are well incorporated. Set aside.
To assemble the Bougatsa
Place the baking pan vertically in front of you. Brush a layer of Filo Pastry with butter and place it vertically in the base of the tray, allowing the Pastry to overhang on the bottom edge. Brush another sheet of Filo Pastry and place it vertically in the pan, allowing the Pastry to overhang on the top edge. Brush another sheet of Filo Pastry horizontally on the top half of the tray, allowing the Pastry to overhang on both sides. Brush another sheet of Fillo Pastry and place it horizontally on the bottom half of the tray also allowing overhang on both sides. Continue this layering process with four more sheets of Pastry. Evenly spread the custard over the Fillo Pastry using a spatula. Place the apples evenly over the custard. Tuck the overhanging Pastry over the custard.
Brush one sheet of Fillo Pastry with butter and place it over the custard in a rough and slightly messy fashion. Repeat with remaining seven more sheets of Pastry. Brush with butter and cut the bougatsa into 12 squares. Sprinkle with flaked almonds.
Bake for 40 minutes or until golden. Allow to sit for 10 minutes, dust with icing sugar and ground cinnamon. Bougatsa is best enjoyed warm.
Watch this video to learn how to make an Apple Pie Bougatsa