Bougatsa with sweet Custard (Greek Sweet phyllo pie)

It's me!
For all of those who wonder where I've been, my Greek Food Blog is taking most of my time, if you guys want to see more recipes from me you can follow my Greek blog which is been updated 3 times a week. I know that it's weird using the translate button, but anyways, if you want take a look you're so welcome!
Of course I will continue to update this english Version of Captain Cook every time that I can.
Today I have a recipe for the most famous and delicious breakfast in Greece, Bougatsa!
You can prepare the cream in advance and just fold and bake the Bougatsa Saturday or Sunday Morning!

Ingredients 9 to 10 servings

6 sheets phyllo pastry
1/2 cup melted butter
For the cream
1 liter milk
3 tablespoons butter 
1/2 cup fine semolina
1/2 cup plus 1 to 2 tablespoons sugar
A pinch of salt
1 teaspoon vanilla
2 eggs

How to make

Using a saucepan, warm the milk slightly.
Using another saucepan place over medium heat, add the melted butter and  add the semolina.
Stir occasionaly and cook semolina until it gets some color about 4 – 5 minutes.
Pour the hot milk with caution and mix using a whisk. Add the sugar, salt and vanilla.

Cook and stir until the cream thickens (about 10 to 15 minutes) and coats the back of a spoon.
When the custard is ready, remove from heat, stir for 1 minute and add the eggs one at a time whisking vigorously until incorporated into the cream.
Set aside to cool off and then transfer it to a bowl to cool. Cover with plastic in direct contact with the cream.
Preheat the oven to 380 F. 
Use a pot and add half cup of butter over low heat to melt.
On a work surface place a phyllo pastry and brush it with butter. Put another one on top and brush butter again. In the center of your rectangle made by phyllo sheets, add about a cup of cream.
You can spread it a bit but keep in mind that you will fold the sheet like a folder.

Fold the top of the one phyllo sheet, then fold the bottom, butter and fold the sides.
Brush the entire package with butter.
Turn it upside down and fold the second phyllo pastry like the first one.
Brush with butter and place the “packet” (open side down) on a baking sheet covered with parchment paper.
Bake for 35 – 40 minutes or until it gets a nice golden color.
When it’s ready, let the packets cool down a bit and cut the all packet into pieces.
Sprinkle with powder sugar and ground cinnamon.