Bougatsa

Instructions

1. To make the semolina custard, combine the eggs with half the sugar in a stand mixer fitted with the whisk attachment. Whisk until pale and doubled in size.
2. While the eggs are whisking, combine the remaining sugar with the cream, milk, salt and vanilla in a medium saucepan. Bring to a simmer. When the eggs are pale and voluminous, lower the mixer to low speed, then add 1 ladleful of hot milk and gently pour into the eggs to temper them. Gradually add the remaining milk, then return the custard to the saucepan. Gradually whisk in the semolina and cook, whisking, until the mixture thickens enough for the whisk to leave tracks in its mixture.
3. Remove from the heat. Whisk in the orange zest and butter until fully combined. Place a baking paper cartouche over the top of the custard (this prevents a skin from forming) and allow to cool.
4. Preheat the oven to 200˚C (fan-forced). Trim the filo pastry to a 30 cm square. On a large baking tray lined with baking paper, stack 4 sheets of filo pastry, brushing between the layers with melted butter. Fill the centre of the pastry with a square block of custard around 2 cm x 15 cm x 20 cm in size, then fold the edges of the pastry to enclose. Brush an extra 4 sheets of filo with butter and invert the custard package into the centre of it, folding it into a package again.
5. Bake the bougatsa for 30 minutes, or until the pastry is golden-brown. Remove from the oven and allow to cool slightly, before dusting with a mixture of icing sugar and cinnamon. Sprinkle with a few sea salt flakes and cut into squares to serve.