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Traditional Greek style Custard Slice wrapped in Filo pastry and smothered in a cinnamon scented sugar syrup
Turn oven on to 220 C
Brush base and sides of a small baking dish with butter.
Place 1 filo sheet on base and brush with butter - repeat 4 more times for the base.
Put milk,semolina and sugar in a pot and bring to a simmer stirring continuously so it won't stick.
When it thickens add the vanilla.
Turn off the heat and stir in the egg yolks.
When the mixture is smooth and light yellow in colour, pour it into the filo lined baking dish.
Cover mixture with 1 sheet filo and brush with butter - repeat 4 more times.
Trim edges and tuck in sides.
With a very sharp knife or razor, slice the top into serving sized portions before baking (this will eliminate making a mess when cutting later)
Bake til the top is brown (about 45 mins).
Put water, sugar and cinnamon sticks in a pot and bring to boil.
Simmer for 15 mins.
Either pour Hot syrup over cold cooked pastry OR Cold syrup over Hot cooked pastry
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