Greek Bougatsa (Custard Phyllo Pastry)

Step 1

In a saucepan, heat the milk over medium heat until it begins to steam, but do not let it boil.

Step 2

Gradually whisk in the semolina and sugar, whisking constantly to prevent lumps, and cook for 5 to 7 minutes until the mixture thickens into a custard.

Step 3

Remove from heat and let cool for 5 minutes, then whisk in the eggs one at a time until fully incorporated.

Step 4

Preheat the oven to 375°F and brush a large baking dish with some of the melted butter.

Step 5

Lay one sheet of phyllo dough in the bottom of the dish, brush with melted butter, and repeat with 6 more sheets, brushing each layer.

Step 6

Pour the cooled semolina custard evenly over the phyllo layers.

Step 7

Top with 7 more sheets of phyllo, brushing each sheet with melted butter as you go, and tuck the edges in around the dish.

Step 8

Brush the top layer generously with the remaining melted butter and score the top layer into serving squares with a sharp knife.

Step 9

Bake for 35 to 40 minutes, until the top is deeply golden and crisp.

Step 10

Let cool for 15 minutes before cutting along the scored lines.

Step 11

Dust generously with powdered sugar and cinnamon before serving.