1 egg, room temperature
1 egg yolk, room temperature
¼ cup sugar
1 ½ cups whole milk
1/4 cup semolina (farina)
½ cup butter, cut into bits
2 teaspoons fresh lemon juice
teaspoon lemon, zest of
½ teaspoon vanilla extract
8-10 filo pastry leaves, thawed,covered with dampened towel
¾ cup butter, melted
icing sugar
cinnamon
Beat eggs until frothy; beat in sugar until thick and foamy, about 4 minutes. Set aside. Heat milk in medium pot until hot but not boiling. Remove from heat and whisk into egg mixture in a thin stream until all the milk mixture is used up – never stop whisking. Pour custard mixture back into pot and set on medium-low heat; cook, stirring constantly, about 3-4 minutes. Gradually sprinkle in semolina, letting it flow out of your hand in a thin stream; add a pinch of salt. Reduce heat to very low, cook, stirring constantly, until thick and smooth, about 5-6 minutes. Remove, place a piece of plastic wrap directly on the surface of the custard and cool completely. When cool, stir in juice, lemon zest and vanilla. Preheat oven to 350 degrees F. Unroll one sheet of filo, keeping remainder covered with dampened kitchen towel. Place on a work surface, with narrow end facing you. Brush lightly with melted butter.Place 3 tblsps of custard on lower 1/3 of filo. Using a thin, flexible spatula, spread custard into a wide rectangle, approximately 10 X 5 inches, nearly covering lower third of filo. Fold right and left sides of filo towards
center so that edges just meet; lightly brush folded sides with butter. Fold lower third up and brush with butter. Fold upper third down and brush with butter. It should now look like an envelope. Place on a lightly buttered baking sheet and repeat envelope-making procedure 7-9 more times (depending on how many bougatsa you are making). Brush tops of bougatsa with any remaining butter and bake until golden-brown, about 15-18 minutes. Let cool 20 minutes before serving.
Serve warm, dusted with icing sugar (you should see a coating of the icing sugar) and cinnamon.
