- 750ml full cream milk
- 150g caster sugar
- 1 cinnamon stick
- 1 vanilla bean, split in the centre with the seeds scraped out
- 120g fine semolina
- 25g butter
- 150g melted butter (for brushing the fillo)
- 2 eggs, lightly beaten
- 15 sheets Antoniou Fillo Pastry
- icing sugar
- ground cinnamon
Combine the milk, sugar, cinnamon, vanilla bean and seeds in a saucepan over a medium high heat.
Allow the mixture to come to a boil and then add the semolina whisking continuously until the mixture has thickened. Whisk in the 25g of butter, remove from the stovetop and set aside. Once the custard has cooled to room temperature, remove the vanilla bean and cinnamon stick and whisk in the beaten eggs. Set aside again.
Preheat your oven to 180 deg C and line baking tray with baking paper.
Take one sheet of fillo and lay it out on a clean bench the longer side facing you. Brush with butter and repeat with the remainder 4 sheets until you have 5 brushed fillo sheets. Place 5 tablespoons of the custard into the centre of the fillo sheets. Even it out with a knife ensuring it measure 20cm x 15 cm.
Fold the longer edges of the fillo over the custard and brush with more butter. Fold over the shorter edges to meet in the middle to make a small package or “envelope” and brush with more butter. Lay the bougatsa seam side down in the baking tray and continue to brush with extra butter.
Repeat until you make 2 more bougatses with the remaining custard and fillo sheets.
Bake in the oven for 35-40 mins until golden. Allow to cool for 15 mins before cutting into even squares. Dust with icing sugar and ground cinnamon.