Serres Bougatsa

This is the version of Bougatsa from Serres in Northern Greece. The one with the sweet cream filling. As I have already explained in the relative article about "Bougatsa", it is not possible to create at home the specialized version of the pastry they make at the bougatsa stores. But that doesn't mean we can't try it at home compromising by using the classic phyllo sheets. It is better to use a large and not too deep oven pan, because bougatsa should be rather thin. If you manage to turn it upsidedown, halfway through baking, into another pan you will be amazed of how nicely crunchy the phyllo will become

Ingredients (for 12 portions):
450gr. of thin phyllo sheets pastry
150gr. of butter, melted (preferably cow's milk)
1½ litres of fresh milk
200gr. of fine semolina flour
200gr. of granulated sugar
1 pinch of salt
½ tsp of vanilla extract
2 tbsp of butter
icing sugar and ground cinnamon to sprinkle

Method:
In a saucepan put the milk with the sugar to warm up on medium heat, don't let it come to the boil. Add the salt, the vanilla and stir with a wooden spoon.

Then add the semolina, by sprinkling it, in the saucepan while at the same time beating the ingredients with a whisk until the mixture comes to the boil and thickens to a cream.

When the cream is set, take off the heat and add the butter. Stir well to help it melt. Leave the cream aside to cool and thicken a bit more.

Preheat the oven to 200°C.

Get a shallow round oven pan (34cm or 36cm diam.) and brush the bottom and sides thoroughly with some butter.

Lay on the bottom (crosswise) the first 9 sheets, brushing each one with butter and leaving plenty of phyllo hanging over the rim of the pan. Empty on the phyllo the cold cream and spread in a thin layer.

Pull the excess phyllo back over the cream filling and cover with the rest of the sheets, again brushing each one with butter. Tuck the sheets in, all around the pan, to ensure the filling is well sealed by the phyllo.

Put the bougatsa in the oven and bake for about 25-30 minutes, until the phyllo is well browned and crunchy.

Take out of the oven, cut the bougatsa initially in large pieces and then in smaller (bite size) ones, sprinkle on top with the sugar and the cinnamon and serve immediately.