George Calombaris shares his secret to making the perfect passionfruit bougatsa

Former MasterChef judge George Calombaris has shared his own personal recipe for making the perfect passionfruit bougatsa.

The 41-year-old shared his tricks of the trade in a video that was posted to Instagram on Saturday.

‘It’s like a delicious encapsulation of custard in a filo pastry,’ the restauranter described the traditional Greek dessert.

While George explained that recipe is fairly simple, it does need to be stirred constantly which can be time consuming.

‘You’re going nowhere while you’re doing this. There is no time…’ he admitted.

He begins by adding passionfruit pulp and sugar into a pot and cooking over low heat to make a syrup.

He then begins to assemble the custard, putting milk and cream together to boil.

In another bowl, the chef mixes flour, sugar and eggs.

‘As soon as you put eggs onto the sugar, you need to whisk it quickly as you don’t want the eggs to start to cook and get a skin on it,’ he shared.

He added: ‘Make sure there are no lumps. Lumps are bad!’

George then added the creamy mixture to the flour and whisked it vigorously until it was well combined and has thickened.

‘It’s sitting in filo pastry so it can’t be runny or it’s going to be a disaster,’ he adds.

Geoge then pours the custard into a bowl to cool, adding the passionfruit syrup on top, revealing another trick of the trade.

‘Pouring it on top stops the custard getting a skin,’ he said.

 Next, George works on putting together his parcels.

‘It’s important you work with filo pastry at room temperature and not straight out of the fridge,’ he shares.

After adding the passionfruit custard to the pastry and rolling into a parcel, George bakes these for 20 mins.

‘These can be made well ahead of time and frozen, then pulled out when you have company,’ he said, explaining they were perfect for no-fuss dinner parties.