Place all the ingredients into TM bowl and cook 10 minutes / 90 / speed 4

Pour custard into a container … place a piece of Glad Wrap directly on top of the custard to stop a skin forming, and allow to cool at room temperature for an hour, then leave the Glad Wrap on top of the custard, cover with a lid and place container into the fridge to get completely cold

This can be done a day ahead … filling must be completely cold before continuing with the recipe

Preheat oven to 180 degrees fan forced and place rack into middle of oven

Butter base and sides of a 24cm (base measurement) round springform cake tin

Combine the icing sugar and ground cinnamon for the topping and put aside

Have the melted butter ready, place your pastry brush beside it, then unwrap the sheets of fillo and put them to the side of where you are going to work (it is important that you work relatively quickly when using fillo otherwise it can dry out if left too long on the bench … I don’t worry about covering it when doing this as they don’t sit out long enough to dry out)

Place a sheet of filo on your bench and lightly brush with butter, place another sheet directly on top of it and brush with butter again so that you now have two sheets stuck together

Then working to create a circle, place a third sheet of fillo on top of the other two on a slight angle and brush lightly with butter, repeat process with a second sheet of fillo directly on top so that you now have two more buttered sheets stuck together sitting on top of the original two but on a slight angle

Continue in this fashion, moving each two pieces of buttered fillo on a slight angle until you have a total of 10 buttered sheets in a circle … it doesn’t need to be perfect

Lift up the 10 sheets of fillo together and place them into the cake tin, carefully push the filo into the base, leaving the extra fillo to hang over the edges

Place cold custard into dish and spread it out evenly to the edges with the back of a spoon, then put aside cake tin

Lightly butter the final 8 sheets of fillo using the same process as you did before (2 sheets stuck together one on top of the other, and then rotate on a slight angle for the next 2 until you have a rough circle … but this time you are only using 8 sheets and not 10)

Lift up the 8 fillo sheets and place on top of the custard

Loosely fold all the overhanging pastry towards the middle of the Bougatsa … don’t push down on them too much as you want them to be a little loose, and again it doesn’t need to look perfect … it will look great when it is baked and you see the loose leaves of the pastry

Lightly brush the top of the pastry with the rest of the butter going right to the edges … if you have used up all the butter then melt a little extra to go on top … I find I always have at least a couple of tablespoons of melted butter leftover from brushing the sheets, but you need to ensure the top pastry is buttered so that it colours nicely in the oven so melt more butter if needed

Place cake tin onto a baking tray and put into oven for 30 minutes, turn Bougatsa around and continue for a further 15 to 20 minutes, or until the top is a deep golden colour (I like to have a deep colour on the crust ... if you get that colour a little earlier then finish baking)

Remove Bougatsa from the oven and allow to rest in the tin for the required time (see below)

Dust top with sugar and cinnamon mixture before serving

Bougatsa can be served after resting for an hour, but it can also be made ahead and left on the bench for three to four hours before cutting and serving … the custard will still be a little warm and you will find it a easier to cut neat pieces

Leftovers will keep in the fridge for a further day or two, but the pastry will soften in this time