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.
Quick Bougasta
A quick and easy version of this classic Greek dessert,
- Deep baking dish
- Mixing bowl
- Whisk
- Pastry brush
- Small saucepan
- Sieve
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
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.
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.
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.
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
VinceHomeMade 
Looks like a good Father’s Day brunch recipe. Thanks for sharing.
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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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