Galaktoboureko

1: Add the milk, eggs, and vanilla into a pot and whisk together. Whisk the eggs in a separate bowl as it will be easier to mix together.

2: Place the pot on low heat and add the sugar and semolina slowly. Keep whisking for about 10 minutes until thick. Remove from heat and add the butter and orange zest.

3: Butter a 34x24cm baking tray, lay a total of 10 sheets of filo pastry, buttering each one and overlapping the sides to create a crust around the custard. Pour the warm custard into the tray and fold the edges in, buttering each one in between.

4: Lay another 10 sheets on top, folding the edges inside and buttering each layer.

5: Bake at 180°C for 1 hour.

6: To make the syrup, mix water, sugar, and cinnamon stick in a pot and bring to a boil. Add honey and orange rind and set in the fridge/freezer to cool down completely.

7: Pour the cold syrup over the Galaktoboureko immediately once it comes out of the oven. Allow to soak for 4 hours in the fridge.