Traditional Galaktoboureko (Greek Custard Pie)

Remove the filo pastry from the freezer and let it defrost completely according to the package instructions. Whisk the egg yolks until white. In a saucepan, mix two tablespoons of milk with the cornflour until creamy and then add the beaten yolks and continue to mix. Pour in a little more milk and whisk until you have a thick cream. Heat the rest of the milk with the sugar until it comes to a boil and then remove from the heat.

Pour the hot milk into the yolk mixture while constantly mixing. Put the new mixture over the heat again until the cream becomes thick. Remove it from the heat again, add the vanilla and stir well.

Preheat the oven to 180°C. Butter a baking tray and lay out half the filo pastry sheets (brushing each one with butter). Spread out the cream you have prepared. Continue with the remaining sheets . Prepare the syrup as follows: In a saucepan, dissolve the sugar in water and let it become thick over medium heat. Remove from the heat and pour in the lemon juice.

Let it cool down and add the floral water or cinnamon. Score the surface of the pie into thick strips using a sharp knife. Bake the galaktoboureko for 40-45 minutes until golden brown on the surface. Remove it from the oven and while it is hot, pour the cold syrup over it.