Bougatsa -- Cream Pie (Greece)

• FOR THE CREAM
• 2 cups whole milk
• 1/4 teaspoon pure vanilla extract
• 4 tablespoons unsalted butter
• 1/3 cup semolina flour
• 1/3 cup granulated sugar
• 1 egg
• 1 egg yolk
• FOR THE FINISHED PIE
• 12 sheets phyllo pastry
• 4 tablespoons unsalted butter, melted
• 2 tablespoons powdered sugar
• 2 tablespoons ground cinnamon

1. FOR THE CREAM: In a small saucepan bring milk & vanilla extract JUST to a boil.
2. In another saucepan, melt butter over medium heat & then add the semolina, stirring for 1 minute.
3. Strain the milk over the semolina, stirring continuously. Add the sugar & continue stirring for 4-5 minutes, or until mixture is thickened, then remove from the heat & set aside to cool, stirring occasionally to prevent the formation of a skin on top.
4. In a small container, beat together the egg & 1 egg yolk, & when the milk mixture is cool, stir the eggs into the milk mixture.
5. Preheat oven to 400 degrees F & coat the inside of an 8-inch-square baking dish with a little butter.
6. Cut the sheets of filo to fit the baking dish & then lay 6 sheets into the baking dish, brushing the top side of each with melted butter.
7. Spread the cream filling over the pastry & cover with the remaining sheets, again brushing each sheet with butter. Keep the filo covered with a slightly damp kitchen towel at all times so it doesn't dry out.
8. Bake for about 25 minutes or until the pastry is crisp & golden, then remove from the oven & cut into 4 squares. Sprinkle each with powdered sugar & a little cinnamon & serve hot or warm.

cream, milk, vanilla, unsalted butter, flour, granulated sugar, egg, egg yolk, pie, pastry, unsalted butter, powdered sugar, ground cinnamon

Taken from www.food.com/recipe/bougatsa-cream-pie-greece-374288 (may not work)