This is an amazing Greek Cypriot dessert, made with layers of golden brown crispy phyllo, sprinkled with melted butter, filled with creamy custard and bathed in spiced syrup.

Galatoboureko

MAKES 16-20

PREP TIME: 40-45 MINS

COOKING TIME: 30 MINS

INGREDIENTS:

FILLING

1 litre whole milk
150g semolina
1 teaspoon vanilla essence
100g sugar
4 eggs
220g (12 sheets) filo pastry
50-60g melted butter or olive oil for brushing

SUGAR SYRUP

200g sugar
200ml water
1 stick cinnamon
2 cloves

METHOD:

Preheat oven to 180C

Weigh and gather all ingredients together

Put ingredients for sugar syrup into a saucepan on a high heat. Stir until the sugar has dissolved then let it simmer for 3-4 minutes and allow to cool.

Now make the filling.

Put the milk in a saucepan and warm over a medium heat - do not allow to boil.

Put the sugar, semolina, eggs and vanilla into a bowl and whisk.

Gradually add a little of the warm milk and keep whisking. Continue until all the milk is used up. The return the mixture to the saucepan over a medium heat, whisking continually until it thickens (be careful not to overcook)

Remove from heat and whisk from time to time to stop skin forming while you prepare the pastry.

Line a large baking sheet with greaseproof paper.

Place the filo sheets on a tray big enough to allow them to lay flat and cover with a damp towel.

Take one sheet and place on a board with the short side towards you replacing the damp towel over the rest of the pastry each time.

Brush the sheet with melted butter

Place a good tablespoon of the custard just above the bottom of your sheet of pastry

Fold up twice

Now fold each side into the centre

Continue to roll up until you have a cigar shape. Place this onto the baking sheet and brush with butter

Continue in this way until all the pastry is used up and the tray is full.

Place in the oven and bake for 30 minutes until golden brown.

Remove from the oven and pour the cool syrup over the hot Galatoboureko

Dust with a sprinkling of icing sugar and enjoy warm or cold.