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Lemon bougatsa

  • 0:20 Prep
  • 0:50 Cook
  • 8 Servings


  • 750ml (3 cups) low-fat milk
  • 3 teaspoons finely grated lemon rind
  • 1 teaspoon vanilla bean paste
  • 2 eggs
  • 430g (2 cups) caster sugar
  • 130g (2/3 cup) semolina
  • 375ml (1 1/2 cups) water
  • 60ml (1/4 cup) brandy
  • 3 large strips lemon rind
  • Light olive oil spray
  • 10 sheets filo pastry
  • Low-fat vanilla ice-cream, to serve


  • 1
    Place the milk, grated lemon rind and vanilla bean paste in a saucepan over medium heat. Bring to a simmer.
  • 2
    Meanwhile, whisk the eggs and half the sugar in a large bowl until pale. Gradually add milk mixture, whisking to combine. Pour the mixture into the pan. Gradually whisk in the semolina. Cook, stirring, for 5 minutes or until the custard thickens. Transfer to a bowl. Set aside to cool. Cover and place in the fridge to chill.
  • 3
    Meanwhile, place water, brandy, lemon rind and remaining sugar in a saucepan over low heat. Cook, stirring, for 3-4 minutes or until sugar dissolves. Bring to the boil. Simmer for 10 minutes or until syrup reduces and thickens. Discard lemon rind. Pour syrup into a bowl. Set aside to cool. Cover. Store in fridge.
  • 4
    Preheat oven to 200°C. Spray a 16 x 26cm (base measurement) baking tray with oil. Place filo on a clean work surface. Cover with a dry tea towel then a damp tea towel. Spray 1 filo sheet with oil. Top with another filo sheet. Spray with oil. Repeat with oil and 3 more filo sheets to make a stack. Fold in half crossways. Place on the prepared tray. Top with the custard and smooth the surface.
  • 5
    Repeat with oil and remaining filo to make another stack. Fold in half crossways. Place on top of custard. Fold in sides to enclose. Spray with oil. Bake for 30 minutes or until golden.
  • 6
    Pour half the cold syrup over pastry. Set aside to soak.
  • 7
    Place remaining syrup in a saucepan over medium heat. Simmer for 3 minutes or until heated through. Cut bougatsa into slices. Drizzle over the syrup. Serve with ice-cream.

Source: taste.com.au


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