Bougatsa — Semolina Custard Filo Pastry

Melt the butter in a small saucepan over low heat. Preheat your oven to 180°C.

To make the custard, heat the milk in a saucepan over medium heat until it just begins to simmer. In a separate bowl, whisk together the semolina, sugar, and eggs until smooth. Gradually pour the hot milk into the semolina mixture, whisking constantly to prevent lumps.

Return the mixture to the saucepan and cook over medium-low heat, stirring continuously, until the custard thickens to a pudding-like consistency. Remove from heat and stir in the vanilla extract. Let it cool slightly.

Brush a 20x30 cm baking dish with melted butter. Lay one sheet of filo pastry in the dish, letting the excess hang over the sides. Brush generously with melted butter. Repeat with 5 more sheets of filo, buttering each one.

Pour the semolina custard evenly over the buttered filo layers. Fold the overhanging filo edges over the custard. Place the remaining 6 filo sheets on top, brushing each one with melted butter.

Score the top layer of filo into serving pieces with a sharp knife, being careful not to cut all the way through to the custard. Bake for 30-35 minutes, or until the bougatsa is golden brown and crispy.

Remove from the oven and let it cool for 10 minutes. Dust generously with icing sugar and cinnamon powder before serving warm.