Crispy Custard Pastry Squares — Bougatsa
Thessaloniki breakfast classic, crisp buttered filo pockets filled with semolina vanilla custard, cut into squares and dusted with cinnamon sugar.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk together 350ml whole milk, 40g semolina, 50g caster sugar, 1 egg, 0.5 tsp vanilla extract, 0.5 tsp lemon zest, and a pinch of salt. Have 4 filo sheets and 50g melted butter ready. Mix 1 tbsp icing sugar with 0.25 tsp cinnamon in a small bowl.
Simmer
Heat milk mixture in a saucepan over medium heat, whisking constantly for 7–8 minutes until thickened to heavy custard consistency. Remove from heat and cool 10 minutes at room temperature until just warm.
Build 1
Preheat oven to 190°C (375°F) and line a baking tray with parchment. Lay one filo sheet on the worktop, brush with melted butter, layer and butter a second sheet on top.
Wrap
Spoon half the cooled custard along one long edge in a 5cm strip, leaving 3cm borders. Fold short ends over filling, roll tightly away from you into a log. Transfer seam-side down to tray. Repeat with remaining filo and custard.
Bake
Brush both logs generously with melted butter. Bake at 190°C for 25–30 minutes until deep golden, crisp, and puffed. Rest 5 minutes, then cut each log into 3 squares with a serrated knife.
Plate
Dust the warm squares generously with cinnamon sugar. Serve 3 squares per person immediately.
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