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450 grams filo pastry sheets (roughly 15 sheets)
1 litre semi-skimmed milk
170 grams wheat semolina
200 grams caster sugar
5 tablespoons unsalted butter, melted
3 tablespoons melted butter for brushing the filo pastry sheets
2 tablespoons Mahbir True Cinnamon Powder
1 tablespoon icing sugar
When brushing each of the filo pastry sheets with melted butter, make sure that the butter is lukewarm and not boiling hot, otherwise it will melt straight through the filo and you won’t achieve the snappy crunch that makes biting into a freshly-baked Bougatsa so special!