Bougatsa: Crisp Filo with Semolina Custard, Icing Sugar and Cinnamon
A crisp filo parcel wrapped around a rich semolina custard, served warm and piled high with icing sugar and cinnamon.
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Method
- 1
Simmer. Bring 900 ml whole milk to the boil in a heavy saucepan.
- 2
Whisk. Lower the heat and whisk in 110 g fine semolina in a thin stream, then add 130 g caster sugar and cook, stirring, for 6-8 min until very thick.
- 3
Enrich. Off the heat beat in 60 g diced butter, then 3 eggs one by one until the custard reaches 71 °C, stir in 1 tsp vanilla, press cling film onto the surface and cool 15 min.
- 4
Layer. Heat the oven to 180 °C, brush a 25 cm tin with ghee and layer in half of the 400 g filo, brushing every sheet with ghee and leaving the ends overhanging.
- 5
Fill. Spread the custard over the filo base and fold the overhanging edges over it.
- 6
Top. Cover with the remaining filo sheets, brushing each with ghee and tucking the edges in.
- 7
Score. Mark the top layers into squares without cutting through to the custard.
- 8
Bake. Bake 45-50 min until deep golden and crisp.
- 9
Finish. Rest 10-15 min, cut along the scored lines and serve warm, dusted heavily with 3 tbsp icing sugar and 1 tsp ground cinnamon.
Storage
Best eaten the day it's made; keep any leftovers covered in the fridge for up to 2 days and warm briefly before serving.
Equipment
- heavy saucepan
- whisk
- 25 cm square baking tin
- pastry brush
- sharp knife
- fine sieve for dusting
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 372 kcal |
| Protein | 7.6 g |
| Carbohydrate | 41.1 g |
| of which sugars | 16.8 g |
| of which free sugars | 12.8 g |
| Fat | 19.8 g |
| of which saturates | 11.1 g |
| Fibre | 1.1 g |
| Salt | 0.53 g |
Protein per 100 kcal
2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
