Greek custard filo twists

Put the milk in a pot with half of the sugar and a pinch of salt and cook over medium heat until piping hot.

Whisk the two whole eggs, the egg yolk, the semolina and the cornstarch together until smooth.

Slowly add the piping hot milk to the eggs, then pour everything back into the pot and add half the zest of the orange.

Cook over medium heat just until it comes to a boil and begins to thicken, turn off the heat and stir in the vanilla extract.

Cool the custard to at least room temperature, about 10 to 15 minutes, with plastic wrap on the surface. Hot custard melts the filo and is harder to handle.

Bring number four filo to room temperature, thawing it in the refrigerator overnight first.

Drizzle melted butter over one filo sheet at a time and stack three of the half-length sheets, or two full-size ones.

Scrunch the buttered stack up leaving an empty channel down the centre, spoon the custard along it, cover it with the filo, twist, and set aside.

Variation: form the twists and freeze them on a baking tray to bake off later.

Butter the baking tray well, set the twists in it and brush them very generously with more butter so they colour.

Bake on the centre rack of a 350 degree Fahrenheit oven about 40 to 45 minutes, until crispy and golden all around.

Rest, then finish with confectioner's sugar and cinnamon.