Step 1

In a medium-large saucepan, add the milk, the semolina flour, the sugar, the salt, and the vanilla.

Step 2

Whisk over medium heat until it thickens. This will take about 5-7 minutes, depending on your heat source. Whisk continuously so it doesn't burn.

Step 3

As soon as it thickens, take it off the heat and whisk in the 3 tablespoons butter. Whisk until the butter has melted and is thoroughly combined. Set it aside.

Step 4

Butter the pan well and preheat the oven to 400℉ / 200℃.

Step 5

Unroll the phyllo sheets from the package and keep them covered with a slightly damp kitchen towel.

Step 6

Carefully place a sheet of phyllo dough on the buttered pan and drizzle it with melted butter.

Step 7

Place another sheet on top and drizzle more butter over it. Repeat the process until you have a total of 6 sheets. For the sixth sheet, you don't need to butter it.

Step 8

Pour the custard filling on top and spread it out evenly.

Step 9

Place a sheet of phyllo directly on top of the custard and drizzle the top with butter.

Step 10

Repeat the process for the remaining sheets of phyllo.

Step 11

Fold any overlapping sheets inwards to help seal the edges and prevent the filling from oozing out.

Step 12

Brush the remaining butter all over the surface. There's no need to score it.

Step 13

Bake for about 30-40 minutes, until it's golden brown. It may puff up a bit, but it will deflate as it cools. This is normal.

Step 14

As soon as it's done, take it out of the oven and let it cool in the pan for about 20-30 minutes.

Step 15

Cut it into small squares (about 2 inches/5 cm). If you prefer, you could transfer the dessert to a cutting board before cutting it.

Step 16

Dust with powdered sugar and the ground cinnamon.

Step 17

Enjoy!