Custard Filled Phyllo Pastry
Bougatsa is a Greek breakfast pastry consisting of either semolina custard, cheese, or minced meat filling between layers of phyllo.
Greek bougatsa is prepared from phyllo dough wrapped around a filling. After it is baked, it is cut into serving pieces and served hot. If the filling is semolina custard, then the pastry may be lightly dusted with powdered sugar and/or cinnamon.
*1 ½ lt of full fat milk
*2 ½ cups of brown sugar
*1 cup semolina
*1 teaspoon vanilla extract
*Zest of one orange
*150 g / 5.29 oz unsalted butter, plus more melted for separating the sheets of pastry
*2 tablespoons ground cinnamon , for sprinkling.
*2 tablespoons icing sugar , for sprinkling.
*10 phyllo Pastry sheets , thawed and dampened with a towel.
Preheat the oven to 180 °C degrees .
Place the milk, sugar, semolina and vanilla essence in a saucepan and heat until boil point. Turn down the heat and simmer gently until thickened.
Remove from the heat and stir in the butter and the eggs one by one.
Add the orange zest.
Place 5 phyllo sheets, each separated with a thin layer of melted butter, on a baking tray covered with non-stick baking paper.
Using a spatula, spread custard onto the sheets, leaving a border around.
Cover with the remaining 5 phyllo sheets (again separated by a thin layer of melted butter).
Fold right and left sides towards center so that the edges meet.
Lightly brush folded sides with butter. Bake in a preheated oven for 20 minutes until golden brown. Allow to cool slightly and dust with cinnamon and icing sugar!