Bougatsa Crispy Filo Custard (Print Version)
# Ingredients:
01 -
1 package phyllo pastry sheets (450 grams)
02 -
200 grams melted butter
03 -
1 liter fresh milk
04 -
100 grams sugar
05 -
1 teaspoon vanilla extract
06 -
40 grams cornstarch
07 -
4 large eggs
08 -
Icing sugar, for serving
09 -
Ground cinnamon, for serving
# Instructions:
01 -
In a mixing bowl, whisk together the eggs and cornstarch. Set aside. In a cooking pot, add milk, sugar, and vanilla extract. Heat over medium-high heat. Once milk reaches a boiling point, remove from heat. Using a ladle, slowly pour the milk into the egg mixture while whisking constantly. Incorporate half the milk into the eggs, then transfer the mixture back to the pot. Return the pot to the heat and whisk until the cream thickens. Set the cream aside while preparing the base.
02 -
Preheat the oven to 200°C (392°F). Lay open the filo stack on your working surface. Grease a 15x10 inch (38x25 cm) baking dish with melted butter. Take one filo sheet and gather it together into a wavy shape at the corner of the dish. Repeat the process with 4 more filo sheets to cover the bottom of the dish. Drizzle with 1/3 of the melted butter. Bake the filo for 5 minutes, or until it becomes golden on top.
03 -
Remove the dish from the oven and spread the cream evenly over the prepared filo base. Layer the remaining filo sheets over the top, following the same method as the base. Tear a filo sheet as needed to fill any gaps. Drizzle the remaining melted butter on top. Bake for another 10-15 minutes, or until the filo is crispy and deep golden in color. Allow the pastry to cool for 10-15 minutes.
04 -
Dust the pastry generously with icing sugar and ground cinnamon. Cut into portions and serve.