Galaktoboureko rolls

Put the milk and a quarter cup of the sugar in a pot on the stove until steaming hot; the sugar keeps the milk from sticking.

Whisk the eggs and yolk with the remaining sugar, the cornstarch, the semolina flour, the orange zest and the salt until smooth.

Temper the egg mixture with some of the steaming milk, whisk, pour it back into the pot and cook over heat, whisking constantly so it cannot stick or burn, until it boils and thickens.

Off the heat, stir in the vanilla extract.

Take one sheet of filo, drizzle butter on it, fold it over, drizzle a little more butter down the centre, put a tablespoon and a half of custard at the bottom, fold the sides in loosely and roll it up.

Repeat until the filo or the custard runs out, about 23 rolls.

Brush the rolls with butter, lay them on the lined trays and freeze them unbaked; once solid, move them to labelled freezer bags.

Bake from frozen on a parchment lined tray at 350F about 40 minutes until golden, or about 30 minutes unfrozen.

Pour the syrup over them straight out of the oven, or dust with powdered sugar and a little cinnamon instead.