Now this dessert, what can I say about this dessert, this is delicious. Perfect custard, with a hint of citrus and blueberries added, not too sweet, wrapped in filo and baked to produce a dessert that for me is perfect. I love this and so does my family.
It is one of those desserts where you can make the custard in advance, just keep refrigerated until needed, then just assemble the dessert, just before you need to bake it.
Eat it warm or at room temperature, just eat it.
If you overfill them, they can burst. It will look worse than it is, just carefully push the custard back in, very little actually comes out.
Now you will need two packets of filo only as one packet isn't enough, two is too much, however, just refrigerate the leftover pastry and make something else with it, like a spanakopita or my quick apple strudel.
If you don't want to buy two packets of filo, you can layer 4 sheets together then cut them in half horizontally. then put in custard and roll up into a parcel. There will be less filo around the parcel, but it is still great.
This is a dessert you have to make.
It is one of those desserts where you can make the custard in advance, just keep refrigerated until needed, then just assemble the dessert, just before you need to bake it.
Eat it warm or at room temperature, just eat it.
If you overfill them, they can burst. It will look worse than it is, just carefully push the custard back in, very little actually comes out.
Now you will need two packets of filo only as one packet isn't enough, two is too much, however, just refrigerate the leftover pastry and make something else with it, like a spanakopita or my quick apple strudel.
If you don't want to buy two packets of filo, you can layer 4 sheets together then cut them in half horizontally. then put in custard and roll up into a parcel. There will be less filo around the parcel, but it is still great.
This is a dessert you have to make.
Recipe
Recipe adapted from antonioufillo.com.au/
2 x 375g Antoniou Filo Pastry
200g unsalted butter, melted
4 cups milk
2/3 cup fine semolina
2/3 cup caster sugar
50g cold unsalted butter
Zest of 2 lemons
2-3 teaspoons lemon juice, to taste
2 eggs
150g fresh or frozen blueberries
Icing sugar, for dusting
Take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180C/160C fan forced. Line a baking tray with baking paper.
Add the milk, semolina, caster sugar, 50g butter, lemon zest and lemon juice to a pot over medium heat. Continuously whisk to melt the butter and until the mixture forms a custard like consistency (approximately 10 minutes). Add the eggs and whisk them through quickly to prevent them from cooking in the hot custard. Set the custard aside to cool before mixing through the blueberries.
Using three sheets of Filo pastry per Bougatsa parcel, lay out each sheet vertically, one on top of the other, brushing each layer with melted butter.
Spoon about 4 tablespoons of the custard in the bottom half of the filo Pastry, and fold the pastry over the custard. Bring in the sides to seal the custard and carefully fold the pastry over to form a parcel. Transfer to the baking tray with the seam side down.
Brush each parcel with more melted butter and bake for approximately 30 minutes or until golden.
2 x 375g Antoniou Filo Pastry
200g unsalted butter, melted
4 cups milk
2/3 cup fine semolina
2/3 cup caster sugar
50g cold unsalted butter
Zest of 2 lemons
2-3 teaspoons lemon juice, to taste
2 eggs
150g fresh or frozen blueberries
Icing sugar, for dusting
Take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180C/160C fan forced. Line a baking tray with baking paper.
Add the milk, semolina, caster sugar, 50g butter, lemon zest and lemon juice to a pot over medium heat. Continuously whisk to melt the butter and until the mixture forms a custard like consistency (approximately 10 minutes). Add the eggs and whisk them through quickly to prevent them from cooking in the hot custard. Set the custard aside to cool before mixing through the blueberries.
Using three sheets of Filo pastry per Bougatsa parcel, lay out each sheet vertically, one on top of the other, brushing each layer with melted butter.
Spoon about 4 tablespoons of the custard in the bottom half of the filo Pastry, and fold the pastry over the custard. Bring in the sides to seal the custard and carefully fold the pastry over to form a parcel. Transfer to the baking tray with the seam side down.
Brush each parcel with more melted butter and bake for approximately 30 minutes or until golden.
Sprinkle with icing sugar.
Enjoy!
To save the recipe to your favourites go to www.whatscookingella.com/lemon-and-blueberry-bougatsa-parcels.html
Pin it: www.pinterest.com.au/pin/399413060720419531/
Pin it: www.pinterest.com.au/pin/399413060720419531/
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