Cream-filled baklava

For the syrup combine the sugar, vanilla, lemon juice and water in a pot; bring to a boil without stirring until the sugar dissolves, then simmer lightly on low for 10 minutes.

Clarify the butter: melt in a pot over medium-high until fully liquid, then stir about 5 minutes until the fat separates; pour through a strainer into a jug.

Trace the 10-inch cake pan on the pastry with a sharp knife to cut circles; trim jagged edges. Keep the pastry covered.

Brush the pan base and walls liberally with clarified butter; lay in a sheet, press out air bubbles, brush with butter and repeat 10 to 15 times for the base.

Dissolve the cornstarch in some of the milk in a pot, add the rest of the milk, the double cream, sugar and vanilla and whisk. Whisk continuously over medium heat 5 to 8 minutes until thick like bechamel.

Pour the filling into the pan and layer pastry over it, buttering between sheets, for at least 15 to 20 layers.

Refrigerate 1 to 3 hours to firm up, then cut with a serrated knife into quarters and each quarter into three, cutting through every layer.

Bake at 180 for about 60 minutes, checking from 45 minutes, until golden.

Immediately pour all the syrup over the top and around the edge; recut along some slices so it flows down. Cool completely and decorate with finely ground pistachios.