Syrup

Cup of Yum
1. In a saucepan over high heat, bring the water, sugar and lemon zest to a boil until the sugar dissolves.
2. Add the honey and stir well.
3. Cook over medium heat for 5 minutes. Set aside.

Cream

1. In the bowl of a stand mixer, beat the semolina, sugar and corn flour.
2. Add the eggs and beat again until they whiten. Set aside.
3. In a large saucepan, bring the milk, cinnamon and nutmeg to a boil.
4. Pour it gradually into the bowl with the beaten eggs and beat until everything is well mixed.
5. Using a spatula, transfer to a saucepan and bring to boil (without boiling) while stirring until the cream thickens and can coat a spoon. In case of splashing, lower the heat.
6. Add the aroma, lemon or vanilla (or both) and mix well.
7. Cover with plastic wrap making sure that it touches the entire surface of the cream. Set aside.

Assembly

1. Preheat the convection oven to 350 F / 170 C.
2. Grease the bottom of a 9x12-inch (22 x 30 cm) rectangular mold with butter.
3. Take a sheet of filo dough and keep the others well covered with a moist cloth so as not to dry them.
4. Lay it on the bottom of the mold, leaving the edges overflow on the outside and brush with butter.
5. Proceed in the same way with 5 other sheets.
6. Spread the cream over and cover with 6 other sheets, brushing each of them with butter.
7. Fold the edges inward.
8. Using the tip of a sharp knife, pre-cut squares on the surface of the dough, about the thickness of two sheets.
9. Bake for 20 to 25 minutes or until the whole surface is golden and crisp.
10. As soon as the cake is out of the oven, cut the pieces according to the pre-cut squares while leaving the slices inside the mold.
11. Pour over half of the syrup. Wait a few minutes until it is well absorbed and then pour the other half.
12. Let stand for one to two hours before serving.