Brush up with your Thermomix skills with this delicious recipe from Cookidoo. Greek Bougasta with Pistachios and Honey is the perfect way to bring the flavours of Greece to your kitchen!

Full recipe ?:
Ingredients

700 g milk
4 egg yolks, from large eggs
60 g maize flour
120 g sugar
½ vanilla pod, seeds only
½ lemon, zest only
130 g unsalted butter, soft
270 g filo pastry (approx. 12 sheets)
2 Tbsp icing sugar
3 Tbsp chopped pistachios
2 Tbsp honey

Preparation
1. Preheat oven to 180°C.
2. Place milk, egg yolks, maize flour, sugar, vanilla seeds and lemon zest in
mixing bowl then cook 8 min/90°C/speed 2.5. Transfer to a bowl and set
aside. Clean mixing bowl.
3. Place butter in mixing bowl and melt 4 min/100°C/speed 1. Transfer to a bowl and set aside.
4. Brush a tart tin (Ø 28 cm) with melted butter and place a filo pastry sheet
into it. Brush with melted butter and repeat with half of the filo pastry
sheets, crossing each layer over the previous one. Discard the lemon zest
from the custard then transfer to tart tin. Place a sheet of filo pastry on
top of the custard, brush with melted butter and repeat with remaining
sheets, taking care to cross each layer over the previous one. Fold filo
pastry triangles inside and brush between each layer with melted butter. 5. Brush entire top with melted butter and bake for 25-30 minutes (180°C),
until golden brown. Allow to cool to room temperature, then cover and
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