Semolina cake with filo pastry

Ingredients for 1 servings:

• 1 liter of milk
• 115 g butter or margarine
• 120 g semolina (soft wheat), the finer the better
• 150 g sugar
• 2 eggs
• 2 egg yolks
• 2 packets of vanilla sugar
• 500 g of filo pastry sheets or equivalent amount of strudel sheets
• 115 g butter
• Fat, for the shape
• powdered sugar
• Cinnamon

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mpougàtsa, like Galaktompoureko without syrup, for 8 pieces

Melt the butter in a saucepan and fry the semolina for 5 minutes. Add the milk and sugar, stirring constantly. When the cream thickens, remove from the heat and cover with plastic wrap to prevent a skin from forming. Once cooled, stir the eggs, egg yolks, and vanilla sugar into the cream. Place half of the filo pastry on a greased baking sheet and brush each sheet with butter. Spread the cream on top and cover with the remaining filo sheets, brushing each sheet with butter. Bake in the oven at 200°C for about 30 minutes until golden brown. Sprinkle with cinnamon and powdered sugar.