Light bougatsa with filo and cinnamon semolina custard

Ingredients

For 1 serving

• Phyllo dough1
• Semolina12 g
• Reduced-fat milk80 ml
• Eggs0.3
• Sugar8 g
• Cinnamonto taste

Contains: gluten, lactose, eggs,

Method

1. Preheat the oven to 190 °C (conventional) and line a small tray with baking paper. Beat the egg in a cup: you will need about a third.
2. In a small pan, heat the milk with the sugar over a medium heat; when it is about to boil, sprinkle in the semolina, whisking to avoid lumps.
3. Lower the heat and cook for 5 minutes, stirring constantly, until the cream is thick; turn off the heat, let it cool for a couple of minutes and quickly stir in the measured beaten egg.
4. Lay the filo sheet on the worktop, fold it into four and put the cream in the centre; fold the edges over into a parcel and place it seam side down on the tray.
5. Bake for 15 minutes, until the filo is golden and crisp.
6. Let it cool for a few minutes and serve dusted with cinnamon.