Andrew Eborn Bougatsa (Greek Semolina-Filled Pastry) with Chris Dodd - decorate & serve
- 4 years ago
This is a classic Greek dessert, the Turkish also have a version.
This is often drizzled with sugar syrup that has been flavoured with
zests or spices. I think a drizzle of good quality honey over the top of
the crispy pastry is unbeatable.
Ingredients
375g Milk – almond or soya milk also work
55g Caster Sugar
1x Lemon zest, or a mixture of lemon and lime
45g Fine Semolina
1 pinch Salt
20g Unsalted Butter or Vegan Spread
Filo pastry
Melted butter, not hot (about 60g)
Method
1. Start by making the semolina custard filling.
2. Bring the milk to the boil with the sugar and the zest.
3. Stir this occasionally to make sure that the milk doesn’t burn on the bottom
of the pan.
4. Reduce the heat, to medium.
5. Sprinkle in the semolina whisking at the same time.
6. It will thicken almost instantly but cook it for about 2 minutes, whisking
constantly to avoid lumps forming.
7. Add a pinch of salt and the small amount of butter and whisk it in.
8. Spread the finished custard onto a wide tray or plate then cover it with a
sheet of baking paper on the surface to ensure no skin forms.
9. Allow this to cool fully. In the meantime we’ll prepare the pastry.
10. Lay one sheet of pastry on a chopping board or clean surface, then brush it
all over with some melted butter.
11. Lay another sheet on top of that, trying to avoid any pockets of air.
12. Brush more butter on top, and then lay one more sheet and more butter.
Copyright Chris Dodd 2019
13. Spoon about 200g of the cool filling in the middle of the pastry and flatten it
out.
14. Fold the pastry in, one side at a time, brushing with the melted butter to
stick each side to the other.
15. You should have a nice rectangle parcel. Carefully flip it over and brush the
top with more melted butter.
16. Use some excess pastry to cut thin strips and lay them in a lattice pattern
brushing with butter after each layer of strips. This will help them crisp and
colour nicely up as well as sticking them to the top.
17. If you are too excited to wait, bake it straight away at 200°C for about 20
minutes. Use a fish slice to carefully lift the parcel up and check the bottom
to see if it is crispy as well.
You can keep these in the fridge, wrapped in baking paper or even
clingfilm until you need them.
18. Remove golden parcel from the oven and dust it with icing sugar and then
drizzle with your favourite honey. Serve it immediately.
This is often drizzled with sugar syrup that has been flavoured with
zests or spices. I think a drizzle of good quality honey over the top of
the crispy pastry is unbeatable.
Ingredients
375g Milk – almond or soya milk also work
55g Caster Sugar
1x Lemon zest, or a mixture of lemon and lime
45g Fine Semolina
1 pinch Salt
20g Unsalted Butter or Vegan Spread
Filo pastry
Melted butter, not hot (about 60g)
Method
1. Start by making the semolina custard filling.
2. Bring the milk to the boil with the sugar and the zest.
3. Stir this occasionally to make sure that the milk doesn’t burn on the bottom
of the pan.
4. Reduce the heat, to medium.
5. Sprinkle in the semolina whisking at the same time.
6. It will thicken almost instantly but cook it for about 2 minutes, whisking
constantly to avoid lumps forming.
7. Add a pinch of salt and the small amount of butter and whisk it in.
8. Spread the finished custard onto a wide tray or plate then cover it with a
sheet of baking paper on the surface to ensure no skin forms.
9. Allow this to cool fully. In the meantime we’ll prepare the pastry.
10. Lay one sheet of pastry on a chopping board or clean surface, then brush it
all over with some melted butter.
11. Lay another sheet on top of that, trying to avoid any pockets of air.
12. Brush more butter on top, and then lay one more sheet and more butter.
Copyright Chris Dodd 2019
13. Spoon about 200g of the cool filling in the middle of the pastry and flatten it
out.
14. Fold the pastry in, one side at a time, brushing with the melted butter to
stick each side to the other.
15. You should have a nice rectangle parcel. Carefully flip it over and brush the
top with more melted butter.
16. Use some excess pastry to cut thin strips and lay them in a lattice pattern
brushing with butter after each layer of strips. This will help them crisp and
colour nicely up as well as sticking them to the top.
17. If you are too excited to wait, bake it straight away at 200°C for about 20
minutes. Use a fish slice to carefully lift the parcel up and check the bottom
to see if it is crispy as well.
You can keep these in the fridge, wrapped in baking paper or even
clingfilm until you need them.
18. Remove golden parcel from the oven and dust it with icing sugar and then
drizzle with your favourite honey. Serve it immediately.