Thessaloniki Bougatsa

Ingredients

• •Phyllo pastry
• •Semolina
• •Milk
• •Sugar
• •Egg
• •Butter
• •Vanilla
• •Cinnamon
• •Powdered sugar

Steps

1. 1Heat milk in a pot with sugar and a scrape of vanilla until it just begins to steam.
2. 2Sprinkle in semolina gradually while whisking constantly, so the mixture thickens smoothly without forming lumps.
3. 3Keep stirring over low heat for a few minutes until the custard turns thick enough to coat the back of a spoon, then remove it from the heat.
4. 4Whisk a beaten egg into the slightly cooled custard until fully incorporated.
5. 5Brush a wide baking tray with melted butter and lay down several sheets of phyllo, brushing each one with more butter before adding the next.
6. 6Spread the semolina custard evenly over the buttered phyllo base.
7. 7Fold the edges of the phyllo over the filling, then top with a few more buttered sheets, tucking the edges neatly underneath.
8. 8Bake the bougatsa in a hot oven for about 30 minutes, until the pastry turns golden and shatteringly crisp.
9. 9Cut the bougatsa into squares at the counter and dust each portion generously with powdered sugar and cinnamon before handing it to the customer.