Bougatsa – sweet semolina filo pie – Jen Smith
This is a wonderful recipe for a delectable and divine Greek culinary tradition and whilst I have made several different versions over the years, this is by
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at medmeanderings.com.au.
Cooking tools:
- Cake pan
- Pastry brush
- Saucepan
- Stove
- Oven
- Mixing bowl
- Spoon
- Parchment paper
- Kitchen towel
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring spoon
- Measuring cup
Ingredients
- 375g fresh filo pastry
- 100g caster sugar
- 90g fine semolina
- pinch of salt
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 750ml milk
- 120g unsalted butter
- 3 tablespoons icing sugar, to dust
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