Dezi’s Kick-Arse Bougatsa Parcels

In a saucepan on medium heat add the milk and sugar – stir until the sugar dissolves 

Add the fine semolina, vanilla sugar and nutmeg 

Using a whisk, continuously whisk until it thickens 

Take off heat and set aside 

Just before you spoon the custard onto the fillo, whisk some cream through it to loosen it up and make it more workable – the amount you will need to add will depend on the semolina used and the thickness the custard achieves when you first make it 

Remove the fillo pastry from its packaging, lay it flat on your work surface and cover it with a very slightly dampened tea towel 

Take a sheet of fillo pastry and lay it down lengthways on your work surface 

Baste the fillo sheet with the melted butter  

Lay another fillo sheet on top of the first one and baste it 

Lay a third fillo sheet on top and baste that one too 

Fold all three sheets over from the end closest to you by about 10cm to create a thicker fillo section 

Spoon 4 generous tablespoons of the custard across the centre of this folded section 

Fold both lengths of the fillo into the centre 

Tightly roll the parcel from the base to the top to form a little rounded log 

Place the bougatsa parcel on a baking tray lined with baking paper 

Repeat with remaining fillo pastry and custard (makes 6-7 parcels) 

Baste the tops and sides of the parcels with the melted butter 

Bake in oven pre-heated to 180°C for 30 minutes or until deep golden brown 

Dust with icing sugar and cinnamon and enjoy!... without scalding yourself! 

Kali Orexi!