This wonderful pastry is known as bougatsa and is a popular breakfast treat throughout Greece. A creamy semolina custard is encased in layers of buttery filo pastry. Delish!
12 people made this
1 litre milk
rind of 1 lemon, cut into strips
400g caster sugar
1/4 teaspoon vanilla extract
12 sheets filo pastry
225g butter, melted
Method Prep:30min › Cook:30min › Ready in:1hr
Warm the milk and lemon rind in a saucepan. Stir in semolina and continue stirring with a wooden spoon until the mixture is thoroughly blended and thickened.
In a mixing bowl, beat the sugar, eggs and vanilla until light. Slowly add to the semolina mixture in the pan, whisking over medium-low heat until it thickens and reaches a custard consistency.
Remove custard from heat, discard lemon rind and pour custard into a bowl. Allow to cool slightly, then cover with clingfilm so that it is touching the surface of the custard (this prevents a skin from forming). Transfer to the fridge to cool completely.
Preheat oven to 180 C / Gas 4.
Lightly brush butter over a baking tin slightly smaller than the size of the filo sheets. Line the bottom of the tin with 8 sheets of filo, brushing each sheet well with the melted butter before laying it in the tin.
Add the cooled custard filling. Fold the excess filo that overlaps the tin in over the custard. Top with the remaining filo, again brushing each with butter. Use a knife to trim the top sheets to the size of the tin.
Spray the top lightly with water just before transferring to the oven. Bake at 180 C / Gas 4 for 30 to 40 minutes, until the top is golden brown.
Sprinkle with icing sugar and cinnamon while hot. Cut into slices and serve.