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Bougatsa (lemon square with phyllo pastry)
Ingredients
  • 4 large eggs, at room temperature
  • ⅔ cup white sugar
  • 3 cups whole milk
  • ½ cup semolina flour
  • 1 cup cold unsalted butter, cubed
  • 2 tablespoons packed grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 ½ teaspoons vanilla extract
  • ¾ cup unsalted butter, divided
  • 18 (14x9-inch) frozen phyllo pastry sheets, thawed
  • 2 teaspoons confectioner's sugar
  • ⅛ teaspoon ground cinnamon
Steps
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