Mini Custard Filo Pastries (Galaktoboureko)

Step 1: Preheat oven to 200C/180C fan forced.

Step 2: Lightly grease 12 holes of a muffin tine.

Step 3: To make the filling, place the cream, milk, semolina, vanilla and salt in a saucepan and cook over medium heat, whisking continuously for 5-7 minutes or until thick and smooth. It's important to whisk vigorously to avoid lumps forming. Once the mixture releases a bubble or two, remove from the heat and beat in the butter in an stand until slightly cooled.

Step 4: Using an electric mixer, whisk the eggs and sugar until thick and pale, then fold into the semolina mixture.

Step 5: Take one sheet of filo pastry and brush the top with melted butter and then place another sheet on top and brush with more melted butter and then repeat one more so you have 3 layers of buttered filo. Cut the stack in half lengthways, then cut each half into thirds to make 6 rectangles. Place a rectangle in each muffin tine. Repeat with another 3 sheets of filo to make 12 filo-lined muffin holes.

Step 6: Divide the filling between the filo cases. Butter another sheet of filo sheet on both sides, then place another sheet on top and brush with butter. Cut into 6 rectangles as above, then place one rectangle on top of filling and tuck it in slightly so it covers the top. Fold the edges into the centre, then brush with butter again. Repeat with the remaining 2 sheets of filo pastry and melted butter. Bake for 50 minutes or until golden all over.

Step 7: Meanwhile, to make the syrup, place the sugar, cinnamon, lemon zest and the 400ml water in a saucepan and stir over medium heat until the sugar dissolves. Bring to the boil and simmer for 2 minutes, them remove from the heat and stir in the honey. Transfer to a jug, stand until slightly cooled, then refrigerate until cold.

Step 8: Remove the custard pastries from the oven and pour a couple of tablespoons of syrup over each one. Leave to soak for at least an hour before eating but they're best eaten the following day.

Step 9: NOTE - 1. To allow the pastry to absorb the syrup easily, its important to pour cold syrup over hot pastries or hot syrup over cold pastries. 2. Filo pastry dried out very easily so make sure you keep the pastry well wrapped or under a damp tea towel when working with it. 3. Using freshly ground cinnamon will give a more lively and intense flavour to the syrup.