Quick Bougatsa

Baked filo folds with icing
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Those that know me, know I love sweet custardy, creamy, milky desserts. I love pastry with crunch and I am a sucker for anything I can pour maple syrup on.

So when I saw several posts on Instagram showing things like clafoutis, or bougatsa, my brain started ticking over. I sort of followed the general direction of these posts but ultimately I made this up as I went and it worked.

Below is my Instagram reel showing the method in just 90 seconds, and shows the important ” Concertina fold” that makes this dish work so well.

Thanks go to Nina from Natural Vanilla in Perth, for helping this taste so so good.

Baked filo folds with icing

Quick Bougasta

Course: Breakfast, Dessert
Cuisine: Australian, Greek, Indulgent, Modern, Traditional
Keyword: bake, butter, egg, filo, Greek, natural vanilla, vanilla, vegetarian
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 12 slices
Calories: 220kcal
Author: VinceHomeMade
A quick and easy version of this classic Greek dessert,
Print Recipe

Equipment

  • 1 Deep baking dish
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Pastry brush
  • 1 Small saucepan
  • 1 Sieve

Ingredients

Filo

  • 10 sheets Filo pastry Approx half a pack
  • 100 g unsalted butter

Filling

  • 1 can Sweetened Condensed Milk
  • 2 each Eggs
  • 100 ml Milk
  • 1 each Orange zest only
  • 5 ml Vanilla paste

To finish

  • 2 tbsp Icing Sugar / Confectioners’ Sugar
  • 3 tbsp Maple Syrup

Instructions

  • Turn on your oven to 180° Celcius 360° Fahrenheit Gas 4 Moderate to Medium, or as per the baking directions of the filo packet.
  • Melt the butter in the pan and liberally brush the baking tray.
    100 g unsalted butter
  • Lay out the filo and brush the top one lightly with butter. Then gather it up in a 'concertina style' fold and place it at the end of the baking tray. Repeat with the remaining filo. Ensure that the tray is filled, but that the filo is not too tightly packed.
    10 sheets Filo pastry, 100 g unsalted butter
  • Brush any remaining butter over the top of the filo and then bake for 15 minutes until just begins to turn golden.

Filling

  • Combine the filling ingredients in the mixing bowl and lightly whisk to combine.
    1 can Sweetened Condensed Milk, 2 each Eggs, 100 ml Milk, 1 each Orange, 5 ml Vanilla paste
  • Remove the baking tray when lightly coloured as per above and while still hot, pour the filling mixture evenly over the tray.
  • Give the tray a light shake to help distribute the filling and return to the oven.
  • Bake for 25 – 30 minutes or until golden and the filling is set.
  • Once done, remove from the oven and immediately cut into 12 pieces.
  • Use the sieve to dust with half of the icing sugar and when plating dust more icing and a drizzle of maple syrup
    2 tbsp Icing Sugar / Confectioners’ Sugar, 3 tbsp Maple Syrup
Tried this recipe?Please mention @vincehomemade or tag #wprecipemaker

Nutrition

Nutrition Facts
Quick Bougasta
Amount per Serving
Calories
220
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
31
mg
10
%
Sodium
 
123
mg
5
%
Potassium
 
149
mg
4
%
Carbohydrates
 
27
g
9
%
Fiber
 
1
g
4
%
Sugar
 
19
g
21
%
Protein
 
4
g
8
%
Calcium
 
108
mg
11
%
Vitamin C
 
1
mg
1
%
Vitamin A
 
311
IU
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Published by VinceHomeMade

With a decade of experience in the commercial kitchens of London and more than three times that cooking with my family, I am now going to share what I have learned along the way. Whether it's a recipe for shortcrust pastry; a pro-tip on buying or using chef's knives; a review of a new ingredient or a new take on an old one. It will be all here as I start this blog journey, in text, pictures and video links to my Instagram and YouTube page. If you would like to help me on this journey perhaps you would click on the link to "Buy me a coffee"

2 thoughts on “Quick Bougatsa

    1. VinceHomeMade – Australia – With a decade of experience in the commercial kitchens of London and more than three times that cooking with my family, I am now going to share what I have learned along the way. Whether it's a recipe for shortcrust pastry; a pro-tip on buying or using chef's knives; a review of a new ingredient or a new take on an old one. It will be all here as I start this blog journey, in text, pictures and video links to my Instagram and YouTube page. If you would like to help me on this journey perhaps you would click on the link to "Buy me a coffee"
      VinceHomeMade says:

      It would be perfect for this Father’s day, and could be made the day before and reheated if don’t want to be in the kitchen on the day.

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