When I stayed with my cousin in Greece, she would often get up early and go to the local bakery for bougatsa for our breakfast – hot from the oven.
Makes 12
Ingredients:
Custard: 3 eggs
1/2 cup caster sugar (superfine)
1 cup semolina
1/2 teaspoon vanilla pasta
1 1/2 l (52 fl oz) full fat milk (warm)
1/3 cup unsalted butter, melted for brushing
1 packet filo pastry icing (confectioner’s) for dusting
Method:
1. Preheat the oven to 180C (350F)
2. To make the custard, beta the eggs with the sugar until light and creamy. Add the semolina and vanilla and mix well.
3. Pour into a large saucepan and slowly add the milk, stirring all the time over the heat. The custard will thicken and be smooth. Set aside to cool.
4. Lightly grease a muffin tray with some melted butter
5. Lay out the filo sheets and cut into about 14 x 14 cms (5 1/2 x 5 1/2 in) squares. Gently place a square of pastry into the prepared pan and brush with some melted butter. Repeat this until you have placed four squares into each muffin mould. There be excess filo, enough to bring together the middle and press together gently to make a parcel.
6. Place a heaped teaspoon or two of the custard into the prepared moulds, bring the filo together and pinch to close and seal.
7. Brush with some melted butter and place in the oven. Bake for about 20-30 minutes or until golden. Remove from the muffin tray carefully and dust with lots of icing sugar.
8. This is heavenly on its own or with poached fruit. Best served warm and will keep in the refrigerator, covered, for 4 to 5 days.