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Banitza

type: bars
makes: 12

phyllo dough
8 tablespoons butter, melted
1 egg
1 egg yolk
1-1/4 tablespoons all-purpose flour
1-1/4 tablespoons cornstarch
2-1/4 cups milk
1 teaspoon vanilla
1 teaspoon butter
ground cinnamon
1/2 cup powdered sugar

Thaw phyllo dough according to manufactures directions.
Preheat oven to 375F.
Lightly grease 9" x 13" pan.
Remove phyllo from package.
Follow the manufactures direction for keeping the phyllo moist, it usually need to be covered with plastic wrap and then a moist towel.
Layer one sheet of the phyllo dough in the pan, brush with melted butter.
Continue layer sheets and buttering with 11 more sheets.
Bring milk to a boil, cover, and remove from heat.
In another bowl, beat the egg and sugar.
Stir in the flour and cornstarch.
Whisk in the hot milk.
Pour back into pan and cook until mixture thickens.
Remove from heat and stir in vanilla and butter.
Pour over pastry sheets.
Sprinkle generously with cinnamon
Bake 20-25 minutes or until lightly browned.
Remove from oven and cool.
Sprinkle with powdered sugar.
Cut into squares and serve.

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