Bougatsa

1 1/2 cups fine semolina

Generous 1 1/2 cups sugar

3 eggs

6 cups milk

Grated zest of 1 lemon 10 tablespoons butter

1 pound frozen phyllo pastry, thawed according to package directions

Confectioner’s sugar

Ground cinnamon

Beat the semolina, sugar and eggs until frothy. Transfer the mixture to a pan and add the milk, stirring constantly. Bring to a boil several times and then stir in the grated lemon zest. Let cool.

Heat oven to 350 degrees. Melt butter and brush over the individual sheets of pastry. Place half of the pastry on a greased baking sheet (or a foil half-sheet pan), spread evenly with creamy mixture and cover with the remaining pastry.

Bake for about 20 minutes, until pastry is golden brown and crispy on top and the filling has set. Let cool slightly, then sprinkle with confectioner’s sugar and cinnamon and cut into slices. Bougatsa is best when eaten warm.