Put the milk with sugar in a pot on moderate heat. Once boiling, add the semolina and start stirring until you get a thick cream.
Remove from the stove, add the vanilla and stir. Leave it to cool slightly. Add the eggs 1 by 1, stirring after each.
Leave the mixture to cool completely. Melt the butter. Take 2 phyllo pastry sheets and sprinkle a little butter on the upper one.
Distribute cream along the entire length and wrap into a roll. Place the roll in a tray laid out with baking paper and cut it into 3-4 pieces.
Repeat this process until out of ingredients. Bake the phyllo pastries in a preheated 356°F (180 °C) oven to a golden color.
Once cooled, sprinkle generously with powdered sugar.