Ingredients
For the Fillo Pastry
14 sheets Antoniou Fillo Pastry
150g unsalted butter, melted
For the custard
1 litre milk
1/2 cup fine semolina
50g butter, cut into cubes
1 tablespoon vanilla bean paste
3/4 cup sugar
2 egg yolks
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. Grease and line a baking tray, 37cm by 25cm (or slightly smaller).
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 vanilla 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 yolks one at a time, beating constantly until they are well incorporated. Set aside.
To assemble the Bougatsa
Brush one sheet of Filo Pastry with melted butter and transfer it to the centre of the baking tray. Repeat with another sheet, allowing it to overhang slightly on the right hand side of the tray, and then with another allowing it to hang slightly on the left of the tray. Place a fourth sheet with the top overhanging slightly over the tin and then a fifth with the bottom overhanging slightly. Place a final sixth sheet in the centre of the tray. Evenly spread the custard over the Fillo Pastry using a spatula. Tuck the overhanging Pastry over the custard.
Brush one sheet of pastry and place it over the custard. Repeat with one more sheet. Using the pastry brush, tuck in the overhanging pastry intot he base of the tray. Brush one sheet of Fillo Pastry with butter, scrunch it slightly, and place it over the custard in a rough and slightly messy fashion. Repeat with remaining five sheets of pastry. Flatten the sheets down with your hands.
Cut the bougatsa vertically into quarters, then horizontally into sixths.
Bake for 40 minutes or until golden. Allow to sit for 10 minutes, cut into small squares and dust with icing sugar and ground cinnamon. Bougatsa is best enjoyed warm.