INGREDIENTS

• 6 pastry sheets
• icing sugar
• cinnamon powder
• 2-3 tbs melted butter for greasing the sheets

Ingredients for bougatsa’s sweet cream

• 500ml milk
• 1/3 cup of fine and coarse semolina
• 1/3 cup sugar (if you want cream to be more sweet or you are going to eat the pie without icing sugar, add 2-4 tsp more sugar)
• 2 tbs melted butter
• 2 eggs (optional)
• Vanilla or grated orange or grated lemon

METHOD

1. Heat in low heat the milk.
2. Add like a rain the semolina and stirring constantly.
3. Add the sugar, let boil, stirring constantly, and before the cream thickens rRemove from heat.
4. Allow to cool slightly, add the beaten eggs, stir, and when it is cool enough you can make the pie.
5. Butter a baking pan equal to the width of the sheets.
6. Lay the 4 sheets greasing each one and ensuring that protrude from it so that if folded inwards can cover the filling.
7. Pour the sweet cream on the top of the sheets into the pan and fold the sheets that protrude inwards slightly greasing each sheet.
8. On the top add the two remaining sheets, forcing with the oiled  brush to get in the side of the bougatsa.
9. Bake at 160 C, about 30′-45 ‘, depending on your oven, until golden sheets.

source: http://gasteroplix.blogspot.com/2010/02/blog-post_08.html