4 tea cups of milk (made of soya, almonds or rice)
8 spoonfuls of fine semolina
5-6 spoonfuls of sugar
3 spoonfuls of butter
1 sachet of baking powder
Caster sugar and cinnamon for the sprinkling
In a pot pour the milk and then add the semolina, the sugar, the butter and mix them well on the stovetop until the cream is curdy enough. In the end, add the baking powder and the vanilla. In a large baking pan, put the first phyllo. Then, put the cream on it and finally put the other phyllo. Spread the melted butter on it and bake it at 180 degrees until it gets brown. When it is cold enough, sprinkle the “bougatsa” with the caster sugar and the cinnamon.