Galatopita with a walnut layer and ruffled phyllo top

Pulse the ground walnuts in a food processor until finely chopped; add the cinnamon and three quarters of a cup of sugar and pulse to combine. Set aside.

Heat the milk with half the custard sugar in a saucepan; the sugar keeps the milk from sticking.

In a pitcher, whisk the remaining sugar with the eggs, yolk, cornstarch and semolina until smooth.

When the milk is steaming hot, pour it gradually into the egg mixture while mixing, then return everything to the saucepan.

Whisk constantly over the heat until it boils and thickens considerably; turn off the heat and whisk in the vanilla and cold butter until melted.

Melt the butter in the microwave with the wrapper on top; grease the pie pan with the wrapper.

Lay one filo sheet at a time in the pan, drizzle with butter and sprinkle one to two heaping tablespoons of nut mixture over each, for six layers; the top layer gets no nuts.

Pour the custard onto the top layer; brush the overhanging filo with butter, gather and roll it into a rustic crust.

Drizzle four filo sheets with butter, sprinkle each with a little salt, and gather into accordion ruffles; tuck them over the custard and brush with leftover butter.

Bake at 350F on the center rack for 45 to 50 minutes, until golden on top.

Sprinkle generously with powdered sugar straight from the oven and cool to room temperature.