Galaktoboureko (custard slice)

1. Preheat oven to moderate, 180°C. Grease a 22 x 30cm baking dish.


2. In a large bowl, combine sugar, semolina and cornflour.


3. In a large saucepan, combine milk, vanilla bean and seeds. Bring to boil and remove pod.


4. Gradually whisk in semolina mixture over medium heat. Keep whisking for 5-10 minutes until mixture thickens and looks like custard. Transfer to a bowl. Blend in 60g chopped butter.


5. In a small bowl, whisk eggs until frothy. Blend into custard mixture. Allow to cool to room temperature.


6. Brush 10 sheets of filo pastry with melted remaining butter. Layer in prepared dish, allowing pastry to overhang.


7. Spread custard over pastry. Brush remaining filo sheets with butter and layer on top. Roll edges neatly. Score top into 8-10 squares. Bake for 30-35 minutes until golden brown.


8. Lemon syrup: meanwhile, combine all ingredients in a small saucepan. Stir over low heat until sugar dissolves. Bring to boil. Simmer for 8-10 minutes without stirring, until syrupy. Pour immediately over the hot dessert. Allow to cool. Cut into squares and serve at room temperature.