Ingredients
For the Fillo Pastry
375g Antoniou Fillo Pastry
100g unsalted butter, melted and clarified
For the custard
150g unsalted butter
200g fine semolina
100g caster sugar
2 tbsp vanilla sugar
1.2 litres full cream milk
1 egg
200g good quality chocolate, melted
For decorating
Icing sugar
Cocoa powder
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 170 degrees Celsius, fan forced. Grease a baking tray, 30cm by 23cm.
Place the tray vertically in front of you. Brush a layer of Filo Pastry with butter and place it horizontally on the top half of the tray, allowing the Pastry to overhang. Brush another sheet of Fillo Pastry and place it horizontally on the bottom half of the tray also allowing overhang and ensuring both ends overlap slightly in the middle of the tray. Continue layering the Pastry using half of the Fillo Pastry in the packet. Cover tray with a dry tea towel and make the custard.
To make the custard
Add all the custard ingredients (except the melted chocolate and egg) to the pot and place over a medium to high heat. Constantly whisk to avoid the semolina from sticking. Once the custard has thickened, add the egg and whisk well. Pour the custard into the Fillo lined tray. Drizzle the melted chocolate over the custard and using a skewer, ripple it through the custard. Fold the overhanging pastry in and over the custard.
Butter the remaining sheets of Fillo and place them directly over the entire tray, using a Pastry brush to assist with tucking in the excess Fillo into the sides. Finish with a final brushing of butter and bake for approximately 50 minutes or until golden.
To serve
Allow the bougatsa to cool for 5 minutes before cutting through to create crispy, flakey pieces. Sprinkle with a dusting of icing sugar, cocoa powder, and enjoy hot.
Recipe, video & Photography: Mary Politis from Mary’s Kouzina
Music: Point Blank – Not the King
Watch this video to learn how to make Chocolate Bougatsa