Step 1

For the custard

Step 4

In a pot, add the milk and sugar, and transfer over medium heat until the milk comes to a boil.

Step 5

Add the semolina and stir with a hand whisk, until the cream thickens.

Step 6

Remove from the heat and add the vanilla extract, lemon zest, cold butter, and mix until the butter melts.

Step 7

Add the yolks, salt, and mix.

Step 8

Transfer the custard into a bowl, cover with plastic wrap, and place it into the refrigerator to cool well. Make sure that the plastic wrap touches the surface of the custard, so it does not make a crust while cooling.

Step 11

For the phyllo

Step 14

In a mixer’s bowl, add the flour, salt, water, and 50 g of the melted butter.

Step 15

Beat with the paddle attachment for 5-7 minutes at high speed, until there is an elastic dough.

Step 16

Remove from the bowl, cover with plastic wrap, and let it rest for 20 minutes.

Step 17

Remove the plastic wrap and cut into 4 pieces. Shape into balls and place them into a bowl. Cover with plastic wrap and let the dough rest for 20 more minutes.

Step 18

Take two of the dough balls and roll them out into small discs. Spread them onto a baking pan, cover with plastic wrap, and let them rest for 20 minutes.

Step 21

To assemble

Step 24

Preheat the oven to 170ο C (338ο F) set to fan.

Step 25

Spread your working surface with melted butter and place the first dough. Roll it out softly with a rolling pin, not from the center but from its sides.

Step 26

Then, carefully spread the sides of the dough all around with your hands, by pulling the corners of the dough.

Step 27

Follow the same process, until you have a very thin phyllo.

Step 28

Spread ¼ of the butter and cut strips around the phyllo in order to form a parallelogram. Place the strips in the center of the phyllo.

Step 29

Add half of the filling in the center and close it like a folder. Set aside.

Step 30

Roll out the second dough in the same way, and spread ¼ of the melted butter.

Step 31

Place the bougatsa in the center of the phyllo, with the folded side facing down. Roll softly with the rolling pin, and fold the outer phyllo like a folder.

Step 32

Transfer the bougatsa, with the folded side facing down, into a baking pan lined with parchment paper and bake for 40-50 minutes.

Step 33

Follow the above process for the other two doughs as well. You can bake the second bougatsa too, or you can put it in the freezer.

Step 36

To serve

Step 39

Cut the bougatsa into small pieces, dust with icing sugar, cinnamon, and serve.