Creamy Greek bougatsa filling

This sweet dessert recipe was generously shared with Starts at 60 by Australian-Greek chef David Tsirekas. The creamy and rich bougatsa filling is the best option to add to your prepared crispy fillo pastry. While some people enjoy their traditional bougatsa with a savoury cheese or mince filling, this smooth and velvety custard version will have you and all of your guests heading back for seconds!

A homemade filling with real vanilla bean is the best way to enjoy these traditional Greek delicacies. So dig in while they are still warm and and treat your tastebuds to the delicious sweet flavours!

Ingredients

• 2 litres milk
• 250g caster sugar
• 250g unsalted butter
• 500g fine semolina
• 400ml cream
• 2 eggs
• 1 teaspoon cinnamon powder
• 1 vanilla bean split lengthwise

Method

1. In a thick saucepan warm milk with vanilla bean and butter on a slow to medium heat.
2. While this is warming up in a mixing bowl whisk semolina, sugar, cream, eggs and cinnamon powder until creamy.
3. When butter melts in milk, slowly whisk in semolina mix and continue to mix constantly until the custard becomes thick. Not to thick or too runny..just enough for it come away from the sides of the pot. Set aside to cool.
4. Make bougatsa in either triangles or squares.