Greek Bougatsa (Semolina custard in crispy phyllo)

Place the milk, semolina, sugar, vanilla, and salt in a heavy-bottomed pot.

Set the butter aside for the end.

Let it come to a boil over medium heat, stirring continuously until it becomes a smooth cream.

As soon as it boils, remove the pot from the heat.

Add the butter and stir until it melts into the cream.

Transfer to a wide bowl to stop the cooking, and let it cool and set.

Cover the surface of the cream with cling film, pressing it directly against the surface.

Brush the baking tray with the melted and cooled butter.

Lay down 5 sheets of phyllo, making sure they are placed in alternating directions, crosswise, so that they overhang the edges of the tray on all sides.

Butter the overhanging sides as well.

Pour the cream over them.

Fold the overhanging sheets inward over the cream and butter them very well.

Lay the remaining five sheets on top, buttering them very generously between each layer.

For the top sheets that overhang the edge of the tray, gently tuck them inside the tray and downward using a soft spatula.

Butter the surface very well.

Bake at 180°C / 355°F on fan setting, on the middle rack, for about 35 minutes until the bougatsa puffs up and the phyllo is nicely golden.

Serve dusted with powdered sugar and cinnamon.