Bougatsa - Custard Filled Filo Pastries
Makes 10
-
3 1/2 cups milk
-
1 teaspoon lemon rind (or citrus rind of choice)
-
1 cup white sugar
-
2/3 cup superfine semolina
-
1 tablespoon vanilla essence
-
4 egg yolks
-
20 sheets filo pastry
-
150g unsalted butter, melted and browned*
-
1 tablespoon sugar mixed with 1/2 teaspoon of cinnamon
-
Sifted icing sugar to dust
Method
Step 1 - Combine milk and rind in a saucepan over medium-high heat. Stir in semolina until thickened. Beat eggs, sugar and vanilla until pale and then add to the saucepan and stir until it becomes a custard and cool completely.
Step 2 - Preheat oven to 180°C. Line 2 large baking trays with baking paper. Place 1 pastry sheet on a work surface. Brush with melted butter. Place another sheet directly on top of this and butter this too. Fold in half crossways to form a rectangle. Spoon 1.5 tablespoons of custard onto centre of the pastry. Brush the edges with butter. Fold long edges over to cover custard. Fold in sides to form a rectangle. Place, seam side down, on baking paper lined tray. Brush top with butter. Sprinkle with some cinnamon sugar.
Step 4 - Repeat with remaining pastry, butter, custard and sugar. Bake for 20-25 minutes. Sprinkle with sifted icing sugar. These are best served warm, on the day they are made.
*To brown butter, melt and heat it until a nutty aroma is released (be careful not to overbrown or it will become bitter). Skim off the foam from the top and cool.