Preparation of the Cream:
In a saucepan, heat the milk over medium heat. Add the sugar, vanilla, and salt, and stir. Gradually add the semolina, stirring constantly with a whisk to prevent lumps. Once the cream begins to thicken, remove from heat and add the butter. Stir well. Let the cream cool to room temperature, covering the surface with plastic wrap to prevent it from forming a crust.

Preparation of the Filo Pastry:
Unroll the filo pastry sheets and lay them out carefully. Brush each sheet with melted butter to make them crispy.

Assembly:
Place 3-4 tbsp of the cream in the center of each filo pastry sheet. Fold the filo pastry into an envelope or roll, sealing the edges tightly. Repeat the process for all the sheets.

Airfryer Baking:
Preheat the Airfryer to 180°C (350°F) for 3-5 minutes. Place the bougatsa in the basket, leaving some space between them. Bake at 180°C (350°F) for 12-15 minutes until golden brown and crispy, flipping them halfway through the baking time.

Topping:
Once you remove the bougatsa from the Airfryer, sprinkle with powdered sugar and cinnamon for a perfect aroma and flavor!