Bougátsa

Instructions

1. In a saucepan, bring the milk to a simmer with the vanilla and sugar. Sprinkle in the semolina while whisking, and let it thicken for 3 to 4 minutes over low heat.
2. Dissolve the cornflour in a little cold milk, then add it to the custard with the beaten eggs. Cook for 2 more minutes, stirring, without letting it boil.
3. Remove from the heat, stir in the butter and a pinch of cinnamon, and let cool completely.
4. Preheat the oven to 180 °C (350 °F). Lay a sheet of phyllo on the work surface, brush it with melted butter, then stack 2 more sheets, buttering each one.
5. Spread the cooled custard along the length of the pastry, fold in the edges and roll everything into a long log, or fold it into a square.
6. Place on a buttered tray, brush the top with butter and bake for 25 to 30 minutes, until golden and crisp. Dust with cinnamon and icing sugar before serving warm.