Bougatsa (Greek Cream-Filled Phyllo Pastries)

Step 1

Beat eggs until frothy; beat in sugar until thick and foamy, about 4 minutes. Set aside.

Step 2

Heat milk in medium pot until hot but not boiling.

Step 3

Remove from heat and whisk into egg mixture in a thin stream until all the milk mixture is used up – never stop whisking.

Step 4

Pour custard mixture back into pot and set on medium-low heat; cook, stirring constantly, about 3-4 minutes.

Step 5

Gradually sprinkle in semolina, letting it flow out of your hand in a thin stream; add a pinch of salt.

Step 6

Reduce heat to very low, cook, stirring constantly, until thick and smooth, about 5-6 minutes. Whisk in pieces of cut up butter, incorporating completely into the semolina custard.

Step 7

Remove, place a piece of plastic wrap directly on the surface of the custard and cool completely.

Step 8

When cool, stir in juice, lemon zest and vanilla.

Step 9

Preheat oven to 350°F.

Step 10

Unroll one sheet of phyllo, keeping remainder covered with dampened kitchen towel.

Step 11

Place on a work surface, with narrow end facing you.

Step 12

Brush lightly with melted butter.

Step 13

Place 3 tbsp of custard on lower 1/3 of phyllo.

Step 14

Using a thin, flexible spatula, spread custard into a wide rectangle, approximately 10x5 inches, nearly covering lower third of phyllo.

Step 15

Fold right and left sides of phyllo towards center so that edges just meet; lightly brush folded sides with butter.

Step 16

Fold lower third up and brush with butter.

Step 17

Fold upper third down and brush with butter.

Step 18

It should now look like an envelope.

Step 19

Place on a lightly buttered baking sheet and repeat envelope-making procedure 7-9 more times (depending on how many bougatsa you are making).

Step 20

Brush tops of bougatsa with any remaining butter and bake until golden-brown, about 15-18 minutes.

Step 21

Let cool 20 minutes before serving.

Step 22

Serve warm, dusted with icing sugar (you should see a coating of the icing sugar) and cinnamon.