Bougatsa

Ingredients:

10 sheets phyllo dough
2 cups milk
1/2 teaspoon lemon zest
1/2 cup butter
1/4 cup semolina
1/2 cup sugar
2 eggs
2 egg yolks
1/2 teaspoon vanilla
1/4 cup butter
1 teaspoon cinnamon

Allow phyllo to defrost.

Heat milk, butter, and lemon zest in a saucepan. When milk is hot and butter is melted, slowly stir in semolina.Remove from heat and continue to stir until thickened.

In a mixing bowl, whisk together sugar, eggs, yolks, and vanilla. Add this mixture to the semolina. Set aside to cool.

Melt remaining butter and grease the bottom of the saucepan with some of the butter. Line the baking sheet with six sheets of the phyllo, brushing each with butter.

Spread semolina mixture over the phyllo in an even layer.fold the sides of the dough over the custard. Layer four more sheeets of phyllo and butter. Sprinkle with sugar.

Bake at 350 for 30 minutes. Sprinkle with cinnamon. Serve warm and garnish with whipped cream, fresh fruit, and more cinnamon.