Saturday, January 24, 2009

Bougatsa (custard parcels)

Makes 14

* 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)

1. Combine 3 cups milk and white sugar in a saucepan over medium-high heat. Bring to the boil. Remove from heat.
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.
3. Preheat oven to 180°C. Lightly grease 2 large, flat baking trays. Place 1 pastry sheet on a work surface. Brush with melted butter. Fold in half crossways to form a rectangle. Spoon 1/4 cup custard onto pastry centre. Brush edges with butter. Fold long edges over to cover custard. Fold in sides to form a 7cm x 11cm rectangle. Place, seam side down, on prepared tray. Brush top with butter. Sprinkle with a little cinnamon sugar.
4. Repeat with remaining pastry, butter, custard and sugar. Bake for 15 minutes. Swap trays over in oven and bake for a further 5 to 8 minutes or until golden and crisp. Stand for 10 minutes to cool slightly. Sprinkle with remaining cinnamon sugar. Serve warm.

Notes & tips

* Note: Cinnamon sugar is available in the spice aisle of the supermarket. To make your own, combine 2 tablespoons caster sugar and 2 teaspoons ground cinnamon.

Super Food Ideas - Page 96
Recipe by Yianni Sourris


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