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Bougatsa - Custard and Fruit Phyllo Pie
Bougatsa - Custard and Fruit Phyllo Pie
  • Preheat oven to 200* C (390* F) Fan.
  • Begin by preparing the custard.
  • Place a small pot over medium heat.
  • Add the milk (apart from 2 tablespoons) and half of the sugar and bring to a boil.
  • In a bowl, whisk together the 3 egg yolks with the remaining sugar along with 2 tablespoons milk.
  • Add the vanilla, flour and corn starch. Whisk until completely combined.
  • As soon as the milk comes to a boil, add it to the egg mixture in ladleful’s, slowly, while continuously whisking. You will need to add about 2-3 ladleful’s of the hot milk so that the egg mixture becomes warm enough but not that hot that the egg cooks and becomes an omelet.
  • Transfer the egg mixture back to the pot with the milk over low heat. Whisk continuously until the custard thickens.
  • Give the custard a taste to make sure the flavor of flour has been cooked off.
  • Add the wine, vanilla and butter. Whisk until the butter melts and becomes incorporated.
  • When ready, transfer to a baking pan and cover with a sheet of plastic wrap, making sure the wrap touches the surface of the custard directly, so that it does not form a film.
  • Place in the freezer for 5-10 minutes to cool.
  • In the meantime, drain the fruit from any excess liquid. Transfer to a bowl and add the nutmeg, some sugar, raisins and nuts.
  • Dust the puff pastry on both sides with some flour and cover with a sheet of parchment paper.
  • Fold it in to 3 equal sized pieces, creating 2 “imaginary” lines. Unfold and fold again in half.
  • Cut vertical strips that are 0.5 cm – 1 cm thick, up until the imaginary lines that are on the right and left side of the center of the puff pastry sheet.
  • Unfold the pastry again. The middle part of the sheet should be intact and the right and left sides should be cut in to strips that look like tassels.
  • Add the custard to the middle part that is intact and cover with the fruit mixture.
  • Cut off the “tassels” at the corners and fold over the other piece that is intact, to cover the filling.
  • Braid the “tassels” on the left and right hand side of the puff pastry, alternately over the top.
  • Brush the surface of the pie with the lightly beaten egg and sprinkle with some sugar.
  • Bake for 30 - 35 minutes, until golden.
  • Serve with vanilla ice cream! (This is optional.)
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