Instructions

For the Serres Bougatsa, heat the milk with the sugar and vanilla over medium heat, stirring for 1–2 minutes until the sugar dissolves. Add the semolina and salt, and continue boiling for another 8-10 minutes, stirring regularly with a whisk until the ingredients mix and form a slightly thickened cream. Remove from heat. Add the butter and stir for 1-2 minutes to incorporate it. Set the cream aside to cool slightly and thicken.

Preheat the oven to 200°C. In a small pot, heat the 50g butter until melted. Butter the baking pan well and layer 8 buttered sheets of phyllo, one by one, covering the bottom and sides. Let the edges of the sheets hang over the sides. Pour the cream and spread it evenly. Cover with the remaining 6 buttered sheets, one by one. Fold the overhanging edges of the phyllo inwards and butter them well.

Bake for about 30 minutes, until golden brown. Remove from the oven and carefully flip the bougatsa onto a serving platter. Cut into pieces, sprinkle with cinnamon and sugar, and serve.