Bougatsa with spiced poached rhubarb
6 servings
Prep: 15 mins,
Cooking: 25 mins
Bougatsa are Greek pastries filled with semolina custard and served with a mixture of cinnamon and icing sugar dusted over the top.
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Ingredients (17)
12 | phyllo pastry — sheets |
lemon — zest only | |
1 cup | semolina |
1 Tbs | vanilla — extract |
4 | eggs — yolks only |
4 cup | milk |
200 g | butter — melted |
icing sugar — for dusting |
Poached rhubarb:
1 | port — or cranberry juice |
500 g | rhubarb — cut into 4cm chunks |
1 | fresh ginger — sliced |
6 | cloves |
1 | cinnamon |
3 | cardamom — crushed, release seeds inside |
1 tsp | allspice — ground |
2/3 cup | sugar |
1 | fresh rosemary — sprig |
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