Golden and creamy perfection, delight your taste-buds by biting into these crisp filo pastries with warm custard filling.
Layers of filo encase a sweet Semolina custard baked inside a golden flaky exterior. Bougatsa, is best eaten warm straight out of the oven.
Each layer of filo is lightly sprayed with a light pure olive oil. Now don’t worry if you think using olive oil will interfere with the taste. It won’t. The light even spray of olive oil on the sheet will help to make the filo layers lighter and fluffier without the heavy and taste butter yields if you would have if you had brushed each sheet of filo with butter.
Reserve a pack of Semolina permanently into your pantry cupboard, as the custard on its own frequently can double as a delicious pudding.
Filo pastry is very delicate and dries out easily. Follow these tips for filo recipe success.
Handling / working with filo phyllo pastry.
Prep 20 minutes Cooking Time 30 minutes
1 packet Filo Pastry – 12 sheets
3 cups milk
1/4 cup caster sugar ( 1/2 cup if you prefer your sweet on the sweeter side )
1/2 cup fine Semolina
1 tbspn corn flour
Flakes almonds to decorate
1 tspn caster sugar to sprinkle on top
1 vanilla pod
1 rectangular small cake tin
Olive oil spray
50g butter melted
Add 2 1/2 cups milk into saucepan and heat on low with half the sugar and Semolina. Stir continuously with a whisk.
It will start to thicken once the milk heats up. Turn the heat off and allow to cool down. Add the half cup of milk into custard. This will help to cool it down.
Beating the egg separately is important as we are aiming for a light and airy custard.
Beat the egg whites until they are white but not stiff. Add the yolk, cornflour and sugar and beat together.
Slowly add the milk into beaten egg mixture.
Return to very low heat, continue to stir for two minutes. The custard will thicken further.
Turn the heat off.
Warm Semolina Custard Pie
Butter your rectangular cake tin on the sides and base with a basting brush. Add a layer of filo. Let the filo hand off the sides.
Spray lightly with olive oil. Add filo – continue in this manner for six sheets.
Now add filo for the top layer. Spray and repeat for six sheets of filo.
An optional step, is to sprinkle sparingly some flaked almonds in between each of the top layers of filo.
Fold over the overhanging filo, brush those layers with olive oil.
Spread butter on the top or exposed surface with a brush and sprinkle some sugar and flaked almonds.
Bake for 30 minutes at 180 degrees.
Allow to rest for five minutes.
Cut into pieces and optionally sprinkle with icing, and serve while still warm.
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