Dessert

Custard Bougatsa

A dish featuring tender semolina cream between crisp phyllo layers, served warm with icing sugar and cinnamon.

What you’ll need

• phyllo pastry: 450 g
• milk: 900 ml
• semolina: 120 g
• sugar: 180 g
• eggs: 3 pcs
• butter: 180 g
• powdered sugar: 40 g
• ground cinnamon: 3 g

How to make it

1. Heat the oven to 180°C/350°F. Warm the milk and sugar until nearly simmering, then add the semolina in a thin stream while whisking constantly.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.