Dezi’s Kick-Arse Bougatsa Parcels

Course
Breakfast, Dessert, grazing, greek pie, sweets
Cuisine
Greek
Dezi’s Kick-Arse Bougatsa Parcels

Dezi, a joyful, irrepressible force of nature, kicks off Week 2 of the Meri Month of May – “Starting your day the Greek way” – sharing her Kick-Arse Bougatsa Parcels. These generous individual serves of rich creamy custard wrapped with crispy, crunchy fillo and dusted with icing sugar and cinnamon, will start your day in a delicious and dancy way! Follow @dezi_cooks for delicious and easy meal inspiration!

Ingredients

  • 18-21 sheets Antoniou Fillo Pastry, at room temperature
  • 1 ltr milk
  • ¾ cup caster sugar
  • 1 cup fine semolina
  • 1 packet vanilla sugar
  • pinch nutmeg
  • ¼ cup cream
  • 250 g unsalted butter, melted
  • Icing sugar and cinnamon, for dusting

Method

  1. Preparing the custard
  2. In a saucepan on medium heat add the milk and sugar – stir until the sugar dissolves
  3. Add the fine semolina, vanilla sugar and nutmeg
  4. Using a whisk, continuously whisk until it thickens
  5. Take off heat and set aside
  6. Just before you spoon the custard onto the fillo, whisk some cream through it to loosen it up and make it more workable – the amount you will need to add will depend on the semolina used and the thickness the custard achieves when you first make it
  7. Preparing the kick-arse bougatsa parcels
  8. Remove the fillo pastry from its packaging, lay it flat on your work surface and cover it with a very slightly dampened tea towel
  9. Take a sheet of fillo pastry and lay it down lengthways on your work surface
  10. Baste the fillo sheet with the melted butter
  11. Lay another fillo sheet on top of the first one and baste it
  12. Lay a third fillo sheet on top and baste that one too
  13. Fold all three sheets over from the end closest to you by about 10cm to create a thicker fillo section
  14. Spoon 4 generous tablespoons of the custard across the centre of this folded section
  15. Fold both lengths of the fillo into the centre
  16. Tightly roll the parcel from the base to the top to form a little rounded log
  17. Place the bougatsa parcel on a baking tray lined with baking paper
  18. Repeat with remaining fillo pastry and custard (makes 6-7 parcels)
  19. Baste the tops and sides of the parcels with the melted butter
  20. Bake in oven pre-heated to 180°C for 30 minutes or until deep golden brown
  21. Serving the kick-arse bougatsa parcels
  22. Dust with icing sugar and cinnamon and enjoy!... without scalding yourself!
  23. Kali Orexi!