Ingredients
Makes 6 Bougatsa Parcels
375g Antoniou Fillo Pastry
250g unsalted butter, melted
For the custard
750ml milk
¾ cup (130g) fine semolina
½ cup (115g) caster sugar
1 teaspoon vanilla bean paste
50g butter
1 egg
For decorating
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.
To make the Custard
Place the milk, semolina, caster sugar and vanilla bean paste nto a saucepan over medium heat. Stir the ingredients until they are well combined and continue stirring until the custard thickens, approximately 5-7 miniutes. Remove from the heat and mix in the butter. Then whisk in the eggs. (The custard can be prepared ahead of time. Cover with cling wrap, so that it is touching the custard, and refrigerate).
To make the Bougatsa Parcels
Lay one sheet of Fillo Pastry onto your work bench and brush with butter. Repeat with two more sheets of pastry, leaving the top sheet unbuttered. Place one sixth of the custard in the centre of the pastry, spreading it out approximately 12-13cm. Fold in the sides of the pastry over the custard and brush with butter. Then fold the bottom and top edge of the pastry over the custard and brush with butter. Transfer to a baking tray lined with baking paper, with the seam side down. Repeate with remaining pastry and custard.
Bake for 20 minutes or until the pastry turns a deep golden brown. Allow to sit 5 minutes then dust with icing sugar and cinnamon. Cut into pieces and enjoy immediately.
Learn how to make Greek Bougatsa