Mini bougatsa

Method

1. 1

   Heat the milk with the sugar. Slowly whisk in the semolina and cook until thick and creamy.

2. 2

   Remove from heat and add the butter, vanilla, zest, salt, and the egg yolk if using. Let the filling cool slightly.

3. 3

   Cut each phyllo sheet in half. Brush lightly with butter and fold each piece twice.

4. 4

   Place each folded phyllo piece into a greased muffin cavity.

5. 5

   Fill each with about 2-2.5 tbsp custard.

6. 6

   Gather the phyllo upward and gently close the top.

7. 7

   Brush with butter.

8. 8

   Bake at 180°C fan for about 20 minutes until golden.

9. 9

   Finish with icing sugar and cinnamon.