Greek Bugatsa Dessert

Ingredients

1 pack of phyllo sheets 1.5 liter milk 200 g. semolina 1 or 2 cups sugar 1 pinch of salt 2 vanilla 2 tablespoons butter cinnamon powdered sugar 1 cup melted butter

Directions

1.Melt first one cup of butter and buttering the phyllo sheets. You just put 4-5 sheets in a small Pyrex.

2.Meanwhile you will make the cream: put the milk in a pan to heat, add the semolina and slowly stirring. Add the sugar, salt, vanilla and at the end pour two tablespoons of butter.

3.Allow the cream to cool a little and put it into the pan.

4.Put the remaining sheets (buttering them) over and cover the cream.

5.Bake in preheated oven at 180-200 Celsius until browned.

6.When cooked, cut in pieces and sprinkle with cinnamon and powdered sugar.