Bougatsa - Greek Crispy Custard Pastry

Steps

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1. 1
   Combine milk, fine semolina, sugar, and salt in a pot. Heat over low heat, stirring constantly until the mixture thickens.
   ≈0:09
2. 2
   Stir in the vanilla extract. Cover the pot and allow the custard filling to cool completely.
   ≈0:55
3. 3
   Pour the butter into a pan and melt over low heat without stirring. Allow the foam to rise and carefully skim it off. Pour the clarified butter into a separate container, discarding the sediment at the bottom. This takes about 30 minutes; skip if using pre-made clarified butter.
   ≈1:14
4. 4
   Take the first phyllo sheet and brush generously with clarified butter. Fold the phyllo and brush with butter again. Fold a second time and set aside.
   ≈2:16
5. 5
   Line a baking pan with parchment paper. Lay the first new phyllo sheet on the paper, brush with butter, and spray lightly with water. Layer the second phyllo sheet, brush with butter, then add the third sheet and spray with water.
   ≈2:51
6. 6
   Ensure the custard filling is completely cold. Place the folded phyllo strip in the center of the phyllo layers and pour the cooled custard on top.
   ≈3:35
7. 7
   Fold the edges of the phyllo sheets over the filling. Spray with water several times to ensure the pastry is evenly moistened.
   ≈4:02
8. 8
   Transfer to a baking pan. Bake at 180°C (360°F) for about 25 minutes until the pastry turns golden.
   ≈4:27
9. 9
   Once baked, dust the top with powdered sugar and cinnamon.
   ≈4:44