Bougatsa

To make the bougatsa, you'll need to prepare the custard filling first.

Add the sugar, eggs, and flour to a bowl.
Using a whisk, incorporate everything until it's smooth, and set aside.

Into a medium saucepan, add the milk and vanilla. Heat on medium-high until milk is steaming, but not at a boil. Turn the heat down to medium-low.

Pour 1/4 of the milk mixture into the egg mixture so as to temper the eggs, while quickly mixing with a whisk. Once incorporated, add another 1/4 of the milk while continuously whisking.

Now, pour the bowl contents into the saucepan.
Continue to whisk for 3 or 4 minutes, or until the mixture has thickened and is smooth and creamy.

Remove the saucepan from the stove and set aside while you prepare the phyllo.

Note: Give the custard a stir every few minutes as it cools to avoid a skin forming on top.

With a pastry brush, butter the bottom and sides of a 9" x 13" x 2" (33 x 23 x 5cm) baking pan with melted butter.

Unroll the defrosted phyllo dough, and divide the sheets into two piles.
You'll be using half the phyllo sheets for the bottom, and half for the top.

Layer half the sheets, one by one, dripping (not brushing) ample melted butter between each one.

Hint: Don't use the white, milky substance at the bottom of the melted butter.

Pour the custard into the baking tray, and smooth out the surface so it's even.

Fold the excess phyllo sheets draped on the sides of the baking pan over the custard, making sure these are buttered as well.

Cover with the remaining phyllo sheets, sprinkling each sheet with melted butter as you go.

Using scissors, trim excess phyllo draped outside the baking tray until you have only a couple of inches at most.

Fold in phyllo edges to the center (or roll), making sure they are buttered (I usually do each little layer).

Generously brush (not drip) the top of the bougatsa with melted butter.

With a sharp knife, score the top into twelve pieces, while trying to avoid cutting all the way to the bottom.