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Beat the eggs in a bowl with
the sugar until creamy. Mix in the semolina. Slowly add the
milk while beating continuously. Pour the mixture into a
medium sized pot and add the lemon rind (if you are using it)
and the vanilla. Over medium heat, bring the mixture to a
boil, stirring constantly with a wooden spoon. Be careful that
the mixture doesn't stick to the bottom of the pot and burn.
When it has thickened, remove the pot from the heat, set aside
and cover with a lid so 'skin' doesn't form over it.
Take 4 fillo sheets and lay
them out on a counter on top of each other. Cut the pastry
into 4 quarters - cross wise so you have 16 equal rectangles (1). Brush
each fillo rectangle with butter and put to one side.
Take one whole fillo sheet and
lay it out. Brush it over with butter. Place 2 of the cut
rectangles in the center of the bottom half of the sheet to
form a base.(2) Spoon 2 or 3 tablespoons of
the cream filling into the center of the base. Fold the fillo
on the long sides of the base and the shorter end into the
center, enclosing the cream filling, then carefully fold the
rest of the fillo over and over into a neat package shape.(3,
4 & 5) Use butter, brushed on the
pastry sides and ends as a' glue' to hold the fillo down. You
can fold them as small or large as you like. Repeat this
procedure to make more Mpougatses until the cream and fillo
are used up.
Arrange the finished Mpougatses
on a buttered cookie sheet, and brush them with more butter.
Bake at 350°F for about 35 minutes or until the pastry is
flaky and golden. When done, remove them from the oven and
sprinkle them with powdered sugar and cinnamon.
Enjoy !
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