Bougatsa

INGREDIENTS

  • 3 1/2 cups milk
  • 1/2 cup white sugar
  • 2/3 cup plain flour
  • 2 tablespoons cornflour
  • 1 tablespoon vanilla sugar
  • 1 tablespoon vanilla essence
  • 4 egg yolks
  • 1 lemon, rind finely grated
  • 14 sheets filo pastry
  • 150g unsalted butter, melted
  • 2 tablespoons cinnamon sugar (see note)

METHOD

Step 1

Combine 3 cups milk and white sugar in a saucepan over medium-high heat. Bring to the boil. Remove from heat.

Step 2

Combine plain flour, cornflour, vanilla sugar, vanilla essence, egg yolks and remaining 1/2 cup milk in a bowl. Whisk to form a paste. Slowly add hot milk mixture, whisking constantly, until smooth. Return custard to saucepan. Cook, stirring with a wooden spoon, over low heat for 10 minutes or until thickened. Do not boil. Remove from heat. Add lemon rind. Pour custard into a heatproof bowl. Cover surface with plastic wrap and refrigerate for 3 hours or until cold.