Orange Custard Pastry Bougatsa

by Cat Cora, Bon Appétit Executive Chef

12 Servings


2cups whole milk
˝cup semolina flour or farina (or cornstarch)
˝cup granulated sugar
1teaspoon vanilla
1teaspoon grated orange rind
2tablespoons triple sec or undiluted orange juice concentrate
12sheets (˝ pound) commercial phyllo pastry
˝cup unsalted butter, melted
Powdered sugar
Ground nuts

Bring milk to a boil in a medium-sized sauce pan and slowly stir in semolina; reduce heat and cook until thickened, stirring constantly. Beat eggs until light and add sugar. Temper egg mixture with milk mixture, then fold into saucepan. Remove from heat and stir in vanilla, orange peel, liqueur or orange juice; cool.

Brush 1 sheet of phyllo with melted butter; fold into thirds, brushing each fold. Spoon 2 heaping tablespoons custard on to one corner and fold over end to make a triangle; continue folding end-over-end, as a flag. Place triangle on a cookie sheet and brush top with butter. Repeat this process with remaining phyllo sheets. Bake in a 350°F oven for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar, cinnamon and ground nuts; serve warm.

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