Bougatsa with Cream

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~ Ingredients: ~ 1 pack of Greek Filo pastry ~ 4 1/4 cup of milk ~ 4 eggs ~ 1/2 a cup of melted unsalted butter ~ 1 cup of sugar ~ 1/2 a tsp of powder vanilla ~ 3/4 cup of fine semolina ~ Powder sugar ~ Powder cinnamon

 

~ Pour the milk with a piece of lemon peel in a large sauce pan to heat up. ~ Add the semolina and stir constantly until it thickens and become a smooth cream. ~ Beat the egg the sugar and vanilla in the mixer well and add them to the cream mixture stirring continuously. ~ Remove the sauce pan from the heat, remove the lemon peel and let it cool down. ~ Stir occasionally to prevent making a crust on the top. ~ Melt the butter and butter a medium size baking pan on the bottom and sides. ~ Lay 7-8 filo sheets in the baking pan to form the base, brushing the top of each sheet with melted butter as you stack them one on top of the other. ~ Place your cream filling in and spread it to go evenly over the base filo sheets. ~ Fold the filo sheet that are hanging out of the pad over the cheese and brush with butter. ~ Lay the remaining filo sheets on top, brushing each one with butter. ~ Cut off the excess filo sheets hanging over the sides of the baking pan. ~ Brush the top with butter and with a sharp knife, cut the top to any size serving squares you want. ~ Bake in a 350 degree oven (see conversions) for about 30-40 minutes or until the filo puffs up and turns into a golden chestnut color. ~ Cut at the point you already marked and serve hot. ~ Before serving, sprinkle with powder sugar and powder cinnamon. ~ Good luck and enjoy.