12 sheets Antoniou Fillo Pastry
75g butter, melted
1/2 cup caster sugar
1 teaspoon vanilla extract
1/4 cup cornflour
1 cup cream
1 cup water
2/3 cup sugar
2/3 cup water
2 tablespoons honey
2 tablespoons lemon juice
6 wide strips orange rind
Make custard. Place eggs, sugar, vanilla and cornflour in a bowl; whisk until smooth. Gradually stir in cream and water. Pour into a medium saucepan and stir continuously over a medium-low heat for about 10 minutes or until very thick. Remove from heat and set aside.
Preheat oven to 180°C. Grease a 25cm x 18cm slice pan.
Place fillo sheets flat on a clean dry surface. Keep sheets covered with a lightly dampened tea towel to prevent pastry from drying out. Lay one sheet of pastry on a kitchen bench and brush with some of the butter; top with another sheet of fillo. Continue layering, brushing each sheet with butter, until 6 sheets have been used.
Carefully lift the stack of buttered fillo sheets and place into the prepared pan so that it overhangs over the edges. Press gently onto the sides of the pan. Pour the custard into the pastry lined pan.
Layer remaining fillo pastry sheets, brushing butter between each layer. Lay pastry stack on top of custard. Trim overhang at narrow ends, leaving about a 3cm overhang. Fold and tuck all the overhanging pastry into the sides of the pan to enclose the custard.
Brush with remaining butter. Score top of pastry into 6-8 squares. Bake 30-40 minutes or until pastry puffs and is golden brown.
Meanwhile, make syrup. Combine all syrup ingredients in a medium saucepan. Stir over a medium-low heat until sugar dissolves. Increase heat and boil gently, without stirring, for 10 minutes or until thick and syrupy. Strain and set aside.
Remove slice from oven and slowly pour syrup over the top. Sprinkle with pistachio nuts. Set aside to cool. Serve in slices. Accompany with orange slices, if desired.
2 tablespoons chopped
orange slices (optional)