Bougasta

Name: Bougasta
Yield: Makes: 15–18 pies
Cuisine: Greek
Ingredients: Vegetable oil, for deep frying; Vanilla ice cream, to serve; 3 sheets of puff pastry; 1 egg, beaten; 50 g icing sugar or ground cinnamon for dusting; 50 g icing sugar or ground cinnamon for dusting; 75 g fine semolina; 100 g caster sugar; 2 tbsp. rosewater; ¼ tsp. ground mastic

Preparation info

Makes:
15–18 pies

Difficulty
Medium

Appears in

The Real Greek

By Tonia Buxton

Published 2016

About

A traditional dessert from Northern Greece, these crisp pastry pies are filled with a rose-scented semolina paste. They are lovely eaten warm with a generous scoop of vanilla ice cream.

Ingredients

75 g fine semolina
100 g caster sugar
2

Europe
Greece
Pastry
Mediterranean
Vegetarian
Breakfast

Method

Pour 500 ml water into a saucepan and bring to a steady boil. Pour in the semolina, sugar, rosewater and mastic, stirring well.
Reduce the heat to simmer for 5 minutes or until the semolina mixture has thickened. Spoon the mixture into a bowl and leave to cool.