Custard filled fyllo - Bougatsa

Desserts
Custard filled fyllo.

- 1/2 + Cup Unsalted Butter
- 1/2 Teaspoon Cinnamon
- 1 Whole Egg (Room temp.)
- 1 Item Egg Yolks (Room temp.)
- 1/2 Package Fyllo Pastry (8 - 10 sheets)
- 1 A Little Icing Sugar
- 2 Teaspoon Lemon Juice
- 1 1/2 Cup Milk
- 1/4 Cup Semolina
- 1/2 Teaspoon Vanilla
- 1/2 Cup Sugar

- Beat eggs until frothy
- Beat in sugar until thick and foamy
- Put aside
- Heat milk in medium pot until hot but not boiling
- Remove from heat
- Whisk a small amount of the hot milk slowly into the egg mixture
- Pour eggs into hot milk, whisking quickly and constantly so that eggs don't curdle
- Return to medium-low heat; cook, stirring constantly, about 3 minutes
- Gradually sprinkle in semolina, add a pinch of salt
- Reduce heat to very low and cook, stirring constantly, until thick and smooth, about 5 minutes
- Remove and stir in 2 tbs. butter
- Bring to room temperature, stirring occasionally
- Stir in juice, vanilla and cinnamon

( Cool custard is cooled before continuing)

- Preheat oven to 375 degrees
- Unroll one sheet of fyllo pastry, place on a towel for easy folding
- Brush lightly with melted butter
- Place 3 tbs. of custard on lower 1/3 of pastry
- Spread evenly nearly covering lower third of pastry
- Fold right and left sides of pastry towards centre so that edges just meet; lightly brush folded sides with butter
- Fold lower third up; brush with butter
- Fold upper third down, to form an envelope; brush with butter
- Lightly brush top and bottom of custard filled 'envelope' with butter and place on an ungreased baking sheet
-Repeat with remaining fyllo pastry
- Bake until golden-brown, about 15 minutes
- Serve warm, lightly dusted with icing sugar and cinnamon.

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