How to cook
Prepare the cream for the bougatsa by heating the milk over a moderate heat. Beat the eggs and yolk with the sugar, starch and vanilla. If your eggs are small, add another yolk.
Pour this mixture in a thin stream to the milk and beat with a wire whisk for about 10 minutes or until the cream thickens.
Melt the butter over low heat. Grease a tray with a diameter of 11″ (28 cm).
Lay a filo pastry sheet, so that the edges protrude beyond the tray. Grease it with plenty of butter and put a second sheet on top crosswise, which you need to also grease with butter. Do the same with the next 6 sheets.
Pour the cream onto the filo pastry sheets and flatten it out. Arrange the other 6 sheets on it in the same way.
Chop the walnuts, mix them with a spoon and a half of sugar and spread that on the last filo pastry sheet in an even layer.
Cover it with the edges coming out of the tray, by twisting them inwards towards the center.
Spread the rest of the butter on top as well.
Bake the bougatsa at 360°F (180°C) in a preheated oven for about 25 minutes or until it is nicely browned.
Leave the sweet cream pie to cool and spread it with honey. Sprinkle it with lightly roasted almonds in a non greased pan.
The bougatsa with walnuts and almonds is ready.