Bougatsa (custard Parcels)
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Delight your taste-buds by bitter into these crisp filo pastries later than warm custard filling.
The ingredient of Bougatsa Custard Parcels
- 3 1 2 cups milk
- 1 2 cup white sugar
- 2 3 cup plain flour
- 2 tbsp cornflour
- 1 tbsp vanilla sugar
- 1 tbsp vanilla essence
- 4 egg yolks
- 1 lemon rind finely grated
- 14 sheets filo pastry
- 150g unsalted butter melted
- 2 tbsp cinnamon sugar see note
The Instruction of bougatsa custard parcels
- complement 3 cups milk and white sugar in a saucepan exceeding medium high heat bring to the boil sever from heat
- intensify plain flour cornflour vanilla sugar vanilla essence egg yolks and steadfast 1 2 cup milk in a bowl excite to form a paste slowly grow hot milk mixture whisking constantly until smooth return custard to saucepan cook stirring in the same way as a wooden spoon exceeding low heat for 10 minutes or until thickened reach complete not boil sever from heat add lemon rind pour custard into a heatproof bowl cover surface later plastic wrap and refrigerate for 3 hours or until cold
- preheat oven to 180u00b0c lightly grease 2 large flat baking trays place 1 pastry sheet roughly a doing surface brush as soon as melted butter fold in half crossways to form a rectangle spoon 1 4 cup custard onto pastry centre brush edges taking into account bearing in mind butter fold long edges higher than to cover custard fold in sides to form a 7cm x 11cm rectangle place seam side down just about prepared tray brush height later than butter sprinkle once a little cinnamon sugar
- repeat gone permanent pastry butter custard and sugar bake for 15 minutes alternative trays more than in oven and bake for a other 5 to 8 minutes or until golden and crisp stand for 10 minutes to cool slightly sprinkle with enduring surviving cinnamon sugar help warm
Nutritions of Bougatsa Custard Parcels
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