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Lemon bougatsa
Lemon bougatsa
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Tasty, low-fat Greek dessert that's great for sharing.
Ingredients:
  • 750ml (3 cups) low-fat milk
  • 3 tsp finely grated lemon rind
  • 1 tsp vanilla bean paste
  • 430g (2 cups) caster sugar
  • 130g (2/3 cup) semolina
  • 375ml (1 1/2 cups) water
  • 60ml (1/4 cup) brandy
  • 3 large strips lemon rind
  • Light olive oil spray
  • 10 sheets filo pastry
  • Low-fat vanilla ice-cream, to serve
Instructions:
  • In a saucepan over medium heat, combine milk, grated lemon rind, and vanilla bean paste until it simmers.
  • Whisk eggs and half of the sugar until pale in a large bowl. Gradually mix in the milk mixture and then pour into the pan. Whisk in the semolina gradually. Cook and stir for 5 minutes until the custard thickens. Transfer to a bowl, let it cool, cover, and chill in the fridge.
  • In a saucepan over low heat, combine water, brandy, lemon rind, and the rest of the sugar. Stir and cook for 3-4 minutes until the sugar dissolves. Bring to a boil, then simmer for 10 minutes until the syrup thickens. Remove and discard the lemon rind, then transfer the syrup to a bowl. Let it cool, cover, and store in the fridge.
  • Preheat oven to 200°C. Grease a 16 x 26cm baking tray. Layer 5 sheets of filo, spraying each layer with oil. Fold the stack in half and place it on the tray. Spread custard evenly on top.
  • Layer another set of filo sheets brushed with oil on top of the custard, then fold the stack in half crossways. Fold in the sides to seal it like a present, then give it a light spray of oil before baking for about 30 minutes until golden brown.
  • Drizzle half of the chilled syrup over the pastry and let it soak in.
  • Pour the remaining syrup into a saucepan and heat over medium heat until simmering for about 3 minutes. Slice the bougatsa and generously drizzle with the warm syrup. Enjoy with a scoop of ice-cream on the side.

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