Bougatsa

Instructions

1. Prepare the custard filling
   In a large saucepan, combine the milk, semolina, and granulated sugar. Heat over medium heat, stirring constantly until the mixture begins to thicken. This should take about 5-7 minutes. Remove from heat when the mixture has a thick pudding-like consistency.
2. Temper the eggs
   In a separate bowl, whisk the eggs. Gradually add a small amount of the hot semolina mixture to the eggs while whisking continuously. This prevents the eggs from scrambling. Once tempered, pour the egg mixture back into the saucepan with the remaining semolina mixture.
3. Finish the custard
   Return the saucepan to low heat and cook for another 2 minutes, stirring constantly. Remove from heat and stir in the vanilla extract, lemon zest, and salt. Transfer the custard to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool completely.
4. Prepare the phyllo layers
   Preheat the oven to 350°F (175°C). Brush a 9x13 inch baking dish with melted butter. Lay one sheet of phyllo in the dish, letting it hang over the edges, and brush with melted butter. Repeat with 4 more sheets, placing them at different angles to cover the sides of the dish, brushing each with butter.
5. Add the filling
   Spread the cooled custard evenly over the phyllo layers in the baking dish. Fold any overhanging phyllo over the custard to partially cover it.
6. Add the top layers
   Place the remaining 5 sheets of phyllo on top of the custard, brushing each sheet with butter as you go. Tuck in any excess phyllo around the edges. Brush the top layer generously with the remaining butter.
7. Bake the bougatsa
   Using a sharp knife, score the top layers of phyllo into serving portions (do not cut all the way through to the custard). Bake in the preheated oven for 35-40 minutes, until the phyllo is golden brown and crispy.
8. Serve
   Allow the bougatsa to cool for 10-15 minutes. Dust generously with powdered sugar and cinnamon before serving. Bougatsa can be served warm or at room temperature, and is traditionally enjoyed as a breakfast or dessert item.