Friday, June 20

I love Bouyatsa.  It's such a delicious sweet.  Creamy with filo pastry sprinkle with icing sugar and cinnamon.  Found the recipe by chance just now.  I was hoping to find one.

Sharing it here so I can give it a try a.s.a.p.


3 1/2 cups milk
1/2 cup white sugar
2/3 cup plain flour
2 tablespoons cornflour
1 tablespoon vanilla sugar
1 tablespoon vanilla essence
4 egg yolks
1 lemon, rind finely grated
14 sheets filo pastry
150g unsalted butter, melted
2 tablespoons cinnamon sugar

Step 1
Combine 3 cups milk and white sugar in a saucepan over medium-high heat. Bring to the boil. Remove from heat.

Step 2
Combine plain flour, cornflour, vanilla sugar, vanilla essence, egg yolks and remaining 1/2 cup milk in a bowl. Whisk to form a paste. Slowly add hot milk mixture, whisking constantly, until smooth. Return custard to saucepan. Cook, stirring with a wooden spoon, over low heat for 10 minutes or until thickened. Do not boil. Remove from heat. Add lemon rind. Pour custard into a heatproof bowl. Cover surface with plastic wrap and refrigerate for 3 hours or until cold.

Step 3
Preheat oven to 180°C. Lightly grease 2 large, flat baking trays. Place 1 pastry sheet on a work surface. Brush with melted butter. Fold in half crossways to form a rectangle. Spoon 1/4 cup custard onto pastry centre. Brush edges with butter. Fold long edges over to cover custard. Fold in sides to form a 7cm x 11cm rectangle. Place, seam side down, on prepared tray. Brush top with butter. Sprinkle with a little cinnamon sugar.

Step 4
Repeat with remaining pastry, butter, custard and sugar. Bake for 15 minutes. Swap trays over in oven and bake for a further 5 to 8 minutes or until golden and crisp. Stand for 10 minutes to cool slightly. Sprinkle with remaining cinnamon sugar. Serve warm.

What do you do?

I met an Indian dentist the other night and after the introductions, he asked me what I do.  I answered, "I'm a housewife!"  ...