In a large bowl add the sugar, eggs, and all-purpose flour and whisk until combined. Set aside.

Next, in a large saucepan over medium high heat add in the milk and vanilla extract and bring to a boil.

Once boiling, reduce to a simmer and pour ⅓ of the milk mixture into the flour and egg mixture and whisk until combined.

Once combined add back into the saucepan with the remaining milk and whisk until everything has combined. Custard should be thick enough to coat the back of a spoon. Once it has reached this consistency turn off the heat.

Custard will continue thickening as it cools and you prepare the pan. Be sure to stir it every few minutes to keep it from forming a skin on top.

Preheat your oven to 325 degrees Fahrenheit.

Using the melted butter and a pastry brush, brush the bottom and sides of a 9 x 13 pan until coated.

Using 6-8 sheets of phyllo dough, place one sheet at a time on the bottom of the pan and lightly sprinkle melted butter over the top. Continue this process until all sheets you are using have been layered.

Next, pour the custard on top of the phyllo dough. Be sure it is spread evenly.

Continuing the process from above using 6-8 sheets of phyllo dough, layer each one sprinkling butter over the top before adding the next layer.

Sprinkle the top layer with plenty of butter then bake in the oven for 40-50 minutes until the phyllo dough is crisp and golden brown.

Allow the Bougatsa to cool down then slice it into servings and top with a light dusting of confectioner’s sugar and cinnamon if desired, and enjoy!