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Ingredients

Pieces: 5
450 gr. crust
250 gr. cow's butter, melted
1 liter of fresh milk, whole
200 gr. sugar
120 gr. fine semolina
10 gr. corn flour
2 vanillins
powdered sugar, cinnamon for serving
Procedure

To make Bougatsa Thessaloniki (with ready-made foil), we start by putting milk, sugar, fine semolina and corn flour in a saucepan and place on medium heat. Stir with a whisk until the cream boils and thickens. As soon as it boils, add the vanillins, mix and withdraw.
Pour the cream into a glass bowl, cover it with cling film, touching its surface, and let it cool for 1 hour.
Preheat the oven to 200°C.
After one hour, stir the cream to make it frothy.
Butter two sheets of crust and place them one on top of the other.
Spread 1/5 of the cream on the leaves, making a rectangle in the center.
We bring the four sides of the leaves towards the center to cover the cream so that in the end we form a rectangular packet. Butter each side we fold.
Transfer the bougatsa to a baking sheet lined with parchment paper, with the folded edges down. We butter its surface.
We repeat the process with the remaining four bagatses.
Bake in the preheated oven for about half an hour until golden brown.
Sprinkle with baking powder and cinnamon, cut into bites and serve