Serves 12-16
For the syrup
caster sugar 500g
honey 150g
cloves 4
cinnamon 1 stick
lemon 1, peeled into thick strips
rose water 1-2 tbsp (optional)
For the custard
whole milk 1½ litres
double cream 400ml
vanilla paste or extract ½ tbsp
fine semolina 260g
unsalted butter 200g, cut into cubes
large eggs 4
filo pastry 300g