Bougatsa – filo pastry parcels filled with custard – with roasted figs
1 pkt filo pastry
½ cup castor sugar
1 cup semolina
½ teaspoon vanilla paste
1 ½ litres full fat milk (warm)
grated zest of one lemon
1/3 cup melted unsalted butter for brushing
icing sugar and cinammon for dusting or
2 cups water
1 ½ cups castor sugar
500 grams fresh figs
2 tablespoons thyme honey
1 tablespoon unsalted butter
shelled pistachios for serving
Preheat the oven to 180°C.
To make the custard beat the eggs with the sugar until light and creamy. Add the semolina and vanilla and mix well. Pour into a large saucepan and slowly add the milk stirring all the time over the heat. The custard will thicken and be smooth. Set aside to cool.
Lightly grease a muffin tray with some melted butter.
Lay out the filo sheets and cut into about 14 x 14 cm squares. Gently place a square into the prepared pan and brush with some melted butter. Repeat this until you have placed 4 squares into each muffin mould. There should be excess filo, enough to bring together in the middle, press together gently, to make a parcel.
Place a heaped tablespoon or two into the filo prepared moulds, bring the filo together and pinch to close and seal.
Brush with some melted butter and place in the oven. Bake for about 20-30 minutes or until golden.
Remove from the muffin tray carefully.
Prepare the figs by trim the stems and cutting into half lengthways. Place onto a baking tray lined with baking paper and place a very small piece of butter in each fig, drizzle with honey and sprinkle with cinnamon. Roast in a 200°C oven for 10-15 mins or until the figs have softened.
Prepare the syrup by bringing to the boil the water and sugar and a little lemon peel and simmer for about 10 minutes.
Serve the bougatsa with roasted figs, a gently drizzle of syrup and some pistachios.
You can also dust with some icing sugar and cinnamon if preferred over the syrup.