Bougatsa is a Greek pastry which is usually eaten for breakfast, brunch, dessert or any time of day for a tasty, filling snack. I hope you will enjoy it!
6 cups milk
1 cup sugar
2 eggs, beaten
1 cup regular uncooked farina or semolina
3 sticks (3/4 pound) unsalted butter, melted for brushing phyllo
11-12 sheets phyllo pastry (#4)
ground cinnamon for topping
confectioners' sugar for topping
1. Preheat oven to 350 degrees fahrenheit
2. Combine milk, sugar, eggs and farina (semolina) in a saucepan and bring to a boil over medium heat, stirring constantly to prevent mixture from burning and lumping. When mixture bubbles and thickens, remove from heat immediately.
3. Butter a 16 inch X 11 inch pan with a little of the melted butter. Keep unused phyllo sheets covered with plastic wrap;
4. Layer 5 - 6 phyllo sheets on bottom of pan one at a time and brush each sheet with melted butter.
5. Gently pour the farina/semolina mixture over the phyllo.
6. Cover the mixture with 5-6 phyllo sheets one at a time and brush each sheet with melted butter, except for the top sheet.
7. Tuck in the phyllo at the edges of the pan so that there is not any overhang of phyllo.
8. Gently score the top of the bougatsa into squares. The size of each piece will vary but the pieces should be approximately 1 1/2 inch - 2 inch square. They could be cut bigger if you prefer.
9. Pour remaining melted butter all over the top of the bougatsa.
10. Bake for 15-20 minutes or until the top is golden brown and sides separate from the pan.
11. Serve warm. Sprinkle with confectioners' sugar and cinnamon.