Bougatsa 

(Greek Sweet Custard Phyllo Pie)

I made this using Kouzounas Kitchen's Scratch-Made Phyllo Dough! The filling is the filling for Tamriye (Arabic Semolina Cream Hand Pies), from Sweet Middle East by Anissa Helou. It's a funny story how that happened, actually ... 

I decided that the Tamriye filling by itself would be delicious. (The recipe calls for store-bought puff pastry, which is too rich for me to eat.) The filling smelled so good, with rosewater, but then was very creamy ... too much so to make individual pastries with phyllo, say. (Maybe I used the wrong kind of semolina? I used semolina flour instead of the farina that's like Cream of Wheat.)

Somehow, I came up with the idea of using it as filling in Bougatsa. This would be the perfect occasion to try this Phyllo Dough recipe again! I also used Kouzounas Kitchen's Bougatsa recipe, with this filling instead. At the end, I sprinkled on some ground cinnamon. ... I think this may be breakfast. 

Kouzounas Kitchen Website, Scratch-Made Phyllo Dough

Kouzounas Kitchen Website, Bougatsa (Greek Sweet Custard Phyllo Pie)