Filo made from scratch - Streching method for bougatsa. https://www.thehellenicodyssey.com/filo-pastry-from-scratch-for-bougatsa-stretching-method/ Dough Ingredients (makes 3 spirals) 250g strong flour 25mls extra virgin olive oil 10mls white wine vinegar 1/2 teaspoon salt 130mls lukewarm water plus 10-15mls extra (go by feel)   Method for making the dough 1. In a large mixing bowl, combine the flour and salt. 2. In a small bowl, combine the water, vinegar and olive oil. 3. Make a well in the centre of the flour mix and pour in all the wet ingredients.  At this stage, all the flour may not have been incorporated. Slowly add a very small drizzle of extra warm water at a time to the bowl and mix. Once all the flour has been absorbed by the dough stop adding water. The dough should feel soft and elastic. The dough should also feel tacky but not sticky. 4. Turn the dough onto your work surface and knead it for approximately 5 minutes or until it is smooth. 5. Add a teaspoon of olive oil into the bowl and spread it across the bottom and edges and place the dough to rest, coat with some olive oil so a crust does not form and then with cling wrap and rest for 1 - 2 hours at room temperature. For the Fillo 60g unsalted butter, melted and cooled or extra virgin olive oil for streching the filo layers and drizzling on top Equipment Baking tray Pastry Brush For the custard 375mls full fat milk 100g sugar 25g vanillin sugar 70g fine semolina 20g butter 1 egg yolk 1. Combine all the ingredients in a medium saucepan except the butter & egg yolk. Incorporate all of the ingredients using a whisk and then switch to a spatula ensuring to mix constantly so it doesn’t stick to the bottom of the pan, keep stirring until the mixture thickens and bubbles come to the surface, turn off the heat, add the cold butter and the egg yolk slowly and continue to mix quickly. Method for making the pie 1. Preheat the oven to 180degrees. 2. Divide the dough into three pieces. 3. On a wet buttered/oiled surface, stretch out each piece of dough by hand. Make sure your hands are also wet with either oil or butter and go round in circular motions as well as pulling at the edges of the filo to stretch it out until it’s transparent. 4. Butter or oil each piece of filo and add the cooled custard filling. 5. Roll up and spiral. 6. Bake for approximately 25-30 minutes or until golden on top and underneath. Allow to settle so the custard sets and cools slightly before dusting with icing sugar and cinnamon. #foodie #baking #filo #pastry #cooking