Bougatsa.  Custard Phyllo Pastries
By: Alexia Papadopoulou
Published: Monday, March 30, 2015 - 7:49pm

Ingredients




4 1/4 cups of whole milk
12-12 phyllo sheets ( 1 pack )
sliced peel of 1 lemon
1 1/4 cups of granulated sugar
3/4 cup of semolina
4 eggs
Butter for brushing
1/4 teaspoon of vanilla extract
Cinnamon & Icing sugar for sprinkling

Preparation

1 Warm the milk and lemon peel in a saucepan. Stir in semolina  until the mixture is thick. 2 In a mixing bowl, beat the eggs, sugar, and vanilla until light and add to the pan, stirring over medium-low heat until it reaches a creamy custard consistency. 3 Remove from heat, take out and discard lemon peel, and allow to cool completely. 4 Lay out one of the phyllo  sheets and brush with butter. 5 Place a second sheet of phyllo  on top and spread custard lengthwise and carefully roll lengthwise. 6 Then, take the rolled phyllo and shape into a snail, and place on a buttered oven pan. Repeat the process with the remaining custard 7 After all  pies are placed on the pan, lightly butter and bake  in a preheated over at 170C  for 30 min, until golden. 8 Sprinkle with cinnamon, icing sugar and serve.