Galaktoboureko

Put the sugar, water, cinnamon stick and lemon peel in a pan. Bring to the boil, then simmer for 5 minutes.

Start a 5 min timer

Stir in the honey, take off the heat and leave to cool completely. Remove the cinnamon and peel.

Warm the milk in a large pan until it is just steaming.

In a bowl, whisk the eggs with the sugar until pale and thick.

Rain the semolina into the hot milk, whisking constantly, and cook until it is as thick as porridge.

Start a 5–7 min timer

Off the heat, whisk a ladle of the hot semolina into the eggs, then pour the eggs back into the pan. Stir in the butter, vanilla and lemon zest. Cover the surface.

Heat the oven to 180°C. Brush a 23 × 33 cm tin with melted butter.

Lay in 8 sheets of filo, brushing each with butter and letting them hang over the sides.

Pour in the custard, fold the overhang over it, then top with the remaining filo, buttering every sheet.

Score the top layers into 12 pieces and sprinkle with a little water. Bake until deep golden.

Start a 45–50 min timer

As soon as it comes out, ladle the cold syrup over the hot pie. Leave to soak for at least 2 hours before cutting.

Start a 2 h timer