Thessaloniki Bougatsa with Vanilla Custard and Cinnamon Sugar

Make the custard: In a medium saucepan, heat the milk with the lemon zest strip over medium heat until it just begins to steam. Remove the lemon zest.

In a separate bowl, whisk together the sugar, semolina, and egg yolks until combined.

Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over medium-low heat, whisking continuously, until the custard thickens to a pudding-like consistency, about 5-7 minutes.

Remove from heat and stir in the butter, vanilla extract, and salt. Press plastic wrap directly onto the surface of the custard and let it cool to room temperature.

Preheat the oven to 375°F (190°C). Brush a 9x13-inch baking pan with melted butter.

Layer 5 sheets of phyllo in the pan, brushing each sheet generously with melted butter and letting the edges drape over the sides.

Spread the cooled custard evenly over the phyllo layers.

Fold the overhanging phyllo edges over the custard. Layer the remaining 5 phyllo sheets on top, brushing each with butter. Tuck the edges down around the filling.

Score the top phyllo lightly into 8 portions with a sharp knife. Brush the top with the remaining butter.

Bake for 30-35 minutes until the phyllo is deeply golden and crispy.

Let cool for 10 minutes, then dust generously with powdered sugar and cinnamon. Slice and serve warm.