How to make Traditional Greek Bougatsa

Bougatsa is a traditional Greek sweet enjoyed for breakfast or as a dessert. It is made using Fillo Pastry and custard. It can be made in individual portions or as a large tray. Here is the link for the recipe: https://antonioufillo.com.au/blog/recipes/traditional-greek-bougatsa

Let’s make a classic Greek dish, bugata. When we’re feeding the whole family, we like making it in a large tray. Gradually sprinkle the semolina into your warm milk, constantly whisking. Add the butter and vanilla and whisk for 5 minutes. Sprinkle the sugar in slowly and continue whisking until the custard is thick. Remove from the heat and whisking your eggs. Line the base of your tray with buttered sheets of filow pastry. Make sure you butter your pastry well so that it cooks perfectly. Add the custard and fold the overhanging pastry in. Top with another two layers of pastry. And using your pastry brush, tuck the edges in. Scrunch six more sheets of pastry and add them to the top. This will create plenty of crunch to your buga. Cut into pieces. Bake until golden and top with icing sugar and cinnamon.