Helena Moursellas' plum bougatsa recipe

Method

1. Preheat the oven to gas 4, 180°C, fan 160°C and line a baking tray with baking paper.
2. 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.
3. 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.
4. 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.
5. Dust the bougatsa with icing sugar and cinnamon, then cut each into 2 pieces. Serve with the remaining plum slices.

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• 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.