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Recipes with Filo Pastry
Mini Bougatsa Rolls with cream
INGREDIENTS: (for 11-12 pieces)
1 package Filo Pastry KANAKI 450g
For the filling:
4 cups milk
1 cup sugar
½ cup fine semolina
4 tbsp. of butter
2 vanilla powder sticks
Melted butter for the pastry sheets
Caster sugar to garnish
Prepare the filling:
Heat milk with sugar over medium heat, stirring occasionally to dissolve sugar. Before the milk comes to the boil, add the semolina and vanilla. Stir continuously to prevent the cream from sticking to the saucepan and, when it starts boiling, remove from heat. Add the butter, stir and allow the mixture to cool slightly. Following the instructions, fill the rolls with the Bougatsa filling. Place the filled rolls on a baking tin and bake in a preheated oven at 200°C for 20 minutes. When baked, sprinkle with caster sugar and cinnamon, and serve. Alternatively, you can flavor the filled rolls with mastic, replacing the vanilla with 1/4 cup of mastic liqueur.
For making Mini Filo Pastry Rolls:
1. Brush 1 pastry sheet with butter, fold in half, butter it again, and refold it in half.
2. Take a spoonful of the filling and place it near the edge of the shortest side. Fold the long edges of the pastry sheet over the filling.
3. Roll up the sheet. Brush the edge of the sheet with some butter to stick. Continue in the same way to make all the Bougatsa rolls.
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