Galaktoboureko

SERVES 10 “My favourite dessert of all time,” says Mittas.

450 gm filo pastry CUSTARD 400 gm cream 600 gm milk 200 gm caster sugar, divided into 2 1 tsp vanilla extract 150 gm fine semolina 150 gm salted butter 4 eggs 250 gm salted butter, melted for brushing SYRUP 550 gm caster sugar 450 ml water

Rind from 1 lemon

1 Preheat oven to 165°C.

2 To make syrup, combine sugar, water and lemon rind in a saucepan, place over medium heat and bring to the boil. Once sugar has dissolved completely, set aside to cool.

3 In a separate saucepan, combine cream, milk, 100gm sugar and vanilla. Place over a medium heat and bring to the boil. As soon as the cream mix has come up to heat, whisk in semolina. Do this incrementally: if you add too much at once your mix will get lumpy. Whisk for 5-7 minutes or until mixture thickens. 4 Once mix has stopped thickening, remove from heat and add butter. Continue whisking until butter is completely incorporated and mix has cooled slightly.

5 In the bowl of an electric mixer, beat eggs with remaining sugar until white and fluffy.

6 Once semolina mix is lukewarm, gently fold through egg mix with a spatula.

7 Generously brush a baking dish with melted butter, then layer filo sheets into the dish one at a time, brushing each one with butter, until you use half.

8 Spread custard on top and fold over filo that is hanging over the edges.

9 Set one sheet of filo aside and add remaining sheets over custard, brushing each one with melted butter. Then carefully cover with the final sheet, tucking it under the edges of the pie.

10 Score pie into serving-sized pieces with a sharp knife; this will help keep the pastry intact when you’re cutting it later. Then pour remaining butter over the top and bake for 1 hour or until golden.

11 Remove pie from oven and pour cold syrup over the top before serving.