Greek semolina custard filo pie in syrup (Galaktoboureko)

1. For the syrup, bring the sugar to the boil with 250 ml water, a strip of lemon zest and the cinnamon stick, cook for 5 minutes, squeeze in half the lemon juice and leave to cool completely.

2. Bring the milk to the boil with the scraped vanilla pod, sprinkle in the semolina while stirring constantly and cook for 4-5 minutes until thick; off the heat, stir in the 40 g butter.

3. Whisk the eggs with the sugar until frothy and stir little by little into the slightly cooled custard.

4. Butter a dish of about 25×35 cm, lay in half the filo sheets, brushing each with melted butter, spread the custard on top, fold over the edges and cover with the remaining buttered sheets; score the top into portions.

5. Bake at 180 °C for 45-50 minutes until golden and crisp.

6. Pour the cold syrup evenly over the hot pie and leave for at least 2 hours to absorb, then cut and serve.

Tip: The secret: cold syrup on a hot pie – that way the pastry stays crisp and the custard doesn't go soggy. It keeps for 3 days in the fridge.