Ingredients
Makes 6-8 parcels
2 x 375g Antoniou Fillo Pastry
200g unsalted butter, melted and clarified
4 cups milk
2/3 cup fine semolina
2/3 cup caster sugar
50g cold unsalted butter
Zest of 2 lemons
2 eggs
125g fresh or frozen blueberries
Icing sugar, for dusting
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. Grease a baking tray with butter and line with baking paper.
Begin by adding the milk, semolina, caster sugar, 50g butter, and lemon zest to a pot over medium heat. Continuously whisk to melt the butter and until the mixture forms a custard like consistency (approximately 10 minutes). Add the eggs and whisk them through quickly to prevent them from cooking in the hot custard. Set the custard aside to cool before mixing through the blueberries.
Using three sheets of Fillo pastry per Bougatsa parcel, lay out each sheet vertically, one on top of the other, brushing each layer with melted butter.
Spoon the custard in the bottom half of the Fillo Pastry, and fold the bottom over the custard. Bring in the sides to seal the custard and carefully fold the pastry over to form a parcel. Transfer to the baking tray with the seam side down.
Brush each parcel with more melted butter and bake for approximately 30 minutes or until golden.
Sprinkle with icing sugar and enjoy!
Recipe, photography and video by Mary Politis from Mary’s Kouzina.
Watch how to make Lemon and Blueberry Bougatsa Parcels