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Bougatsa with Poached Figs

Name: Bougatsa with Poached Figs
Ingredients: 400g plain flour; 1 teaspoon salt; 2 tablespoons extra virgin olive oil; 200ml warm water; Cornflour to dust; ½ vanilla bean, split lengthways and seeds scraped out of the bean; 2 tablespoons tablespoons semolina; 2 teaspoons corn flour; ½ cup caster sugar; 1 egg; 200ml full cream milk; 100ml pure cream; ½ cup clarified butter, for brushing; Icing sugar, to dust; Cinnamon, to dust; 3 cinnamon quills, split into 3-4 pieces lengthways; 3 medium figs, halved; ½ cup caster sugar; 1 vanilla bean, split lengthways and seeds scraped out of the bean; 2/3 cup rose verjuice; 4 tablespoons water

George Calombaris

Judge · 08 Mar 2012

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Components

Ingredients

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Season

Ingredients

Fresh Filo Pastry

400gplain flour

1 teaspoonsalt

2 tablespoonsextra virgin olive oil

200mlwarm water

Cornflour to dust

Bougatsa

½vanilla bean, split lengthways and seeds scraped out of the bean

2 tablespoonstablespoons semolina

2 teaspoonscorn flour

½ cupcaster sugar

1egg

200mlfull cream milk

100mlpure cream

½ cupclarified butter, for brushing

Icing sugar, to dust

Cinnamon, to dust

Poached figs

3cinnamon quills, split into 3-4 pieces lengthways

3medium figs, halved

½ cupcaster sugar

1vanilla bean, split lengthways and seeds scraped out of the bean

2/3 cuprose verjuice

4tablespoons water

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

EggsMilkCreamFlourSugarVanillaSaltCinnamonOlive OilFigCornflourSemolinaVegetarianAdult SupervisionDessert

Recipe by George Calombaris. Originally published by Network 10 on 08 Mar 2012.

Original on 10 Play ↗