Bougatsa - Cuisine Magazine - From New Zealand to the World
Indulge in the flaky layers of filo pastry filled with creamy semolina custard, dusted with cinnamon and icing sugar. Perfect for breakfast or dessert, bougatsa transports you from New Zealand to a...
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Ingredients
- unsalted butter, melted, for brushing
- 12 filo sheets
- pure icing sugar, sifted, for dusting
- ground cinnamon, for dusting
- SEMOLINA CUSTARD
- 1.2 litres full-cream milk
- 1 vanilla pod, split and seeds scraped
- 1 cinnamon stick
- 3 strips of lemon peel
- 80g unsalted butter, cubed
- 150g caster sugar
- 120g semolina
- 2 egg yolks
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