Bougatsa. Custard Phyllo Pastries

• 4 1/4 cups whole milk
• 12 phyllo sheets 1 pack
• 1 lemon
• 1 1/4 cups granulated sugar
• 3/4 cup semolina
• 4 eggs
• butter for brushing
• 1/4 teaspoon vanilla extract
• cinnamon sugar for sprinkling

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.

milk, lemon, sugar, semolina, eggs, butter, vanilla, cinnamon sugar

Taken from www.yummly.com/recipe/Bougatsa_-Custard-Phyllo-Pastries-1650195 (may not work)