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1
Beat eggs until frothy; beat in sugar until thick and foamy, about 4 minutes. Set aside.
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2
Heat milk in medium pot until hot but not boiling.
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3
Remove from heat and whisk into egg mixture in a thin stream until all the milk mixture is used up - never stop whisking.
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4
Pour custard mixture back into pot and set on medium-low heat; cook, stirring constantly, about 3-4 minutes.
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5
Gradually sprinkle in semolina, letting it flow out of your hand in a thin stream; add a pinch of salt.
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6
Reduce heat to very low, cook, stirring constantly, until thick and smooth, about 5-6 minutes. Whisk in pieces of cut up butter, incorporating completely into the semolina custard.
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7
Remove, place a piece of plastic wrap directly on the surface of the custard and cool completely.
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8
When cool, stir in juice, lemon zest and vanilla.
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9
Preheat oven to 350u00b0F.
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10
Unroll one sheet of phyllo, keeping remainder covered with dampened kitchen towel.
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11
Place on a work surface, with narrow end facing you.
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12
Brush lightly with melted butter.
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13
Place 3 tbsp of custard on lower 1/3 of phyllo.
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14
Using a thin, flexible spatula, spread custard into a wide rectangle, approximately 10x5 inches, nearly covering lower third of phyllo.
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15
Fold right and left sides of phyllo towards center so that edges just meet; lightly brush folded sides with butter.
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16
Fold lower third up and brush with butter.
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17
Fold upper third down and brush with butter.
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18
It should now look like an envelope.
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19
Place on a lightly buttered baking sheet and repeat envelope-making procedure 7-9 more times (depending on how many bougatsa you are making).
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20
Brush tops of bougatsa with any remaining butter and bake until golden-brown, about 15-18 minutes.
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21
Let cool 20 minutes before serving.
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22
Serve warm, dusted with icing sugar (you should see a coating of the icing sugar) and cinnamon.
