Bougatsa

Method

Heat milk with 50g butter and sugar until steaming. Mix cornflour and plain flour, then whisk in eggs and vanilla until smooth. Slowly add the hot milk to the egg mixture whilst whisking constantly to prevent lumps, then return to the pan over medium heat, stirring continuously for 8-10 minutes until the custard thickens and coats the back of a spoon; stir in 0.5 tsp cinnamon and cool slightly. Layer 4 filo sheets in a buttered 23cm baking tin, brushing each with melted butter. Pour in the custard, then layer the remaining 4 filo sheets on top, brushing each with butter. Score the top into 8 portions with a sharp knife and bake at 180°C for 35-40 minutes until golden brown. Cool for 5 minutes, then dust generously with icing sugar and cinnamon before serving warm or at room temperature.