Helena Moursellas' plum bougatsa recipe
Bougatsa is a filo custard pie originating from Greece that's typically eaten for breakfast or as a mid-morning snack. This fruity version, by chef Helena Moursellas, is filled with orange-infused custard and plums for a delicious summer pudding - perfect for barbecues or get-togethers!
See method- Serves 6 (makes 3)
- Takes 1 hr 20 mins
- 353 calories / serving
- Freezable
- Vegetarian
Ingredients
- 65g caster sugar
- 2 eggs
- ½ orange, zested, plus 1 tsp juice
- 65g fine semolina
- 250ml whole milk
- 100g butter, melted
- 6 sheets filo pastry (from a 250g pack)
- 3 plums, halved, destoned and thinly sliced
- ½ tbsp icing sugar
- ⅛ tsp ground cinnamon
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Shop ingredientsEach serving contains
- Energy
- 1475kJ 353.0kcal
- Fat
- 19g
- Saturates
- 11g
- Salt
- 0.3g
- Sugars
- 17g
of the Reference intake
Carbohydrate 37.4gProtein 8.5gFibre 1.4g
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Method
- Preheat the oven to gas 4, 180°C, fan 160°C and line a baking tray with baking paper.
- Beat the sugar and eggs with an electric whisk on a high speed for 3-4 mins until thick and fluffy. Add the orange zest and juice, semolina and milk, and whisk again for 2-3 mins to combine.
- Pour the semolina mixture into a saucepan and cook over a low heat, stirring constantly, for 10-12 mins or until thickened slightly to a thin custard. Stir in half the melted butter, then set aside for 15 mins to cool slightly.
- Lay a sheet of filo pastry on a clean surface and brush with butter; top with another sheet of pastry. Spoon 150g of the custard mixture into the middle of the pastry leaving a large border, then top with a few plum slices. Fold over the top and two sides, brush with a little butter, then fold over the bottom to enclose fully into a parcel about 6 x 10cm. Transfer to the prepared baking tray, then repeat with the remaining pastry, custard and half the remaining plums to make 3 parcels. Brush the tops with more butter, then bake for 30 mins or until lightly golden and crispy.
- Dust the bougatsa with icing sugar and cinnamon, then cut each into 2 pieces. Serve with the remaining plum slices.
- See more Summer dessert recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
