Fresh Filo Pastry
- Preheat oven to 180C.
- For filo, place flour, salt, olive oil and warm water into food processor, process for 1-2 minutes or until mixture forms a ball.
- . 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.
- For poached figs, spear a piece of cinnamon quill through each fig. Place sugar, vanilla bean, verjuice and water in a small saucepan, add figs, cover with a cartouche and cook over medium heat for 5 minutes, turn off heat and leave covered for 5-10 minutes.
- Remove figs and set to one side. Cook liquid for 7-10 minutes or until liquid is thick and syrupy.
- Divide pastry into eight portions, roll each portion to approximately 1cm thick, dusting with cornflour to prevent sticking. Cover with a tea towel and rest for 10 minutes.
- Using a pasta machine, roll out one portion of pastry, starting at the largest setting work through to the thinnest setting, rolling the pastry through each setting 2-3 times. Laminate pasta a few times at the thickest setting. Cut pastry sheets into lengths, dust with cornflour and using a rolling pin roll sheet until very thin. Keep sheets of filo between sheets of baking paper while not working with it so it doesn’t dry out.
- Lightly grease a 6 x ½ cup 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. Cut chilled custard into 3cm cubes and place in the centre of the pastry sheet. Brush filo with butter, bring together sides and pinch to seal. Brush with a little more butter.
- Bake for 20-25 minutes or until golden brown. Dust with icing sugar and cinnamon.
- To serve, arrange 3 Bougatsa and 3 figs on a serving plate and drizzle with syrup.