Recipe from
filo pastry
1 vanilla bean, split lengthways and seeds scraped out of the bean
4 tsp corn flour
4 tbs semolina
1 cup caster sugar
2 egg
400ml full cream milk
200ml pure cream
clarified butter, for brushing
For Bougatsa filling, place vanilla seeds, corn flour, semolina, sugar, egg, milk and cream into a saucepan and whisk to combine.
Place over a medium heat and cook, whisking continuously, until custard boils and thickens.
Spread custard over the base of a tray and allow to cool.
Lightly grease a muffin pan.
Cut the filo into 15cmx15cm squares, brush one square with butter and top with a second square.
Gently press squares into prepared pan.
Place chilled custard in the centre of the pastry sheet.
Brush filo with butter, bring together sides and pinch to seal.
Brush with a little more butter
Preheat oven to 180C.
Bake for 20-25 minutes or until golden brown
Makes 16.
Will THEY make it again? 

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