Steps
- For the syrup, bring 800g of sugar, 450ml of water, 1 cinnamon stick, and the pith-free peel of 1 lemon to a boil, stirring until the sugar dissolves. Off the heat, stir in 75g of honey and let cool.
- Bring 500ml of heavy cream, 500ml of milk, half of the 200g of sugar, 1 pinch of salt, and 1 teaspoon of vanilla extract to a boil. Whisk in 170g of semolina for 3-4 minutes, until thick.
- Off the heat, whisk in 100g of butter and let cool. Beat 4 eggs with the remaining sugar until fluffy, then fold into the custard.
- Preheat the oven to 350°F / 180°C. Brush an 11 × 14in / 28 × 36cm baking pan with some of the 220g of melted butter.
- Layer in 6 sheets of the 450g of phyllo dough, letting them overhang the sides and drizzling each with butter.
- Spread in the custard, fold the overhanging phyllo over it, and drizzle with butter. Top with the remaining sheets, brushing each with butter, and tuck in the edges.
- Score the top into 12 pieces and pour over the remaining butter. Bake for 90 minutes, until golden and crisp.
- Ladle the cold syrup over the hot pie as it comes out of the oven. Leave for about 1 hour, until absorbed.