Galaktoboureko rolls (Greek custard filo rolls)

Make the syrup first so it is cold for the warm pastry: combine the sugar, water and orange juice in a saucepan, bring to a boil, then simmer on low just until the sugar dissolves.

Off the heat stir in the vanilla and honey; cool completely.

Heat the milk with half the sugar and a pinch of salt until scalding hot; the sugar keeps the milk from sticking.

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

Carefully whisk the hot milk into the egg mixture so the eggs don't scramble, return everything to the saucepan and whisk over the heat until it comes to a boil; turn off the heat at once, as it thickens quickly.

Whisk in the vanilla.

Layer two small filo sheets, brushing each with melted butter (with large sheets, fold one sheet in half).

Spread about two tablespoons of custard across the bottom, fold in the sides and roll into a long cylinder. Repeat until the custard is used.

Put the rolls to bake on a tray and brush generously with the remaining butter; freeze the rest solid on a tray, then bag them.

Bake at 350 F on the center rack 30 to 35 minutes until golden and crisp.

Pour the cold syrup over the hot rolls and let them absorb it; dust with ground cinnamon if wanted. Serve at room temperature.