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Bougatsa (custard parcels)
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Prep Time:
220 minutes
Cook Time:
45 minutes
Total Time:
265 minutes
Enjoy crispy filo pastries filled with warm custard for a delightful treat.
Ingredients:
  • 901.25 gm milk
  • 112.50 gm white sugar
  • 165.00 ml plain flour
  • 20.00 gm cornflour
  • 20.00 ml vanilla sugar
  • 17.40 gm vanilla essence
  • 4 egg yolks
  • 1 lemon, rind finely grated
  • 14 sheets filo pastry
  • 150g unsalted butter, melted
  • 40.00 ml cinnamon sugar (see note)
Instructions:
  • In a saucepan, mix 3 cups of milk and white sugar over medium-high heat until it comes to a boil. Remove from heat.
  • In a bowl, mix plain flour, cornflour, vanilla sugar, vanilla essence, egg yolks, and remaining milk to form a smooth paste. Gradually whisk in the hot milk mixture until smooth. Transfer the custard back to the saucepan and cook over low heat for about 10 minutes, stirring constantly until thickened. Avoid boiling the mixture. Remove from heat, stir in lemon rind, and pour the custard into a heatproof bowl. Cover the surface with plastic wrap and refrigerate for 3 hours until chilled.
  • Preheat your oven to 180°C and lightly grease 2 large, flat baking trays. Lay 1 pastry sheet on a work surface and brush it with melted butter. Fold it in half crossways to make a rectangle. Spoon 1/4 cup custard onto the center of the pastry. Brush the edges with butter. Fold the long edges over to encase the custard. Fold in the sides to create a 7cm x 11cm rectangle. Transfer the pastry onto the prepared tray with the seam side down. Brush the top with butter and sprinkle a bit of cinnamon sugar on top.
  • Continue layering with the remaining pastry, butter, custard, and sugar. Bake in the oven for 15 minutes. Swap the trays in the oven and bake for an additional 5 to 8 minutes or until golden and crisp. Allow to stand for 10 minutes to cool slightly. Sprinkle with the remaining cinnamon sugar and serve warm.

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