Bougatsa – filo pastry parcels filled with custard – with roasted figs  1 pkt filo pastry 3 eggs 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 … Continue reading Langham Masterclass MF&WF – dessert