Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius fan forced.
To make the syrup
In a small pot combine all the syrup ingredients and place it over medium high heat. Allow to boil for up to 20 minutes or until the syrup has slightly thickened. Set aside.
To make the custard
In a pot, heat the milk and vanilla bean paste over medium heat but do not let it boil. In a bowl mix egg yolks and sugar until pale in colour. Stream in 3-4 ladles of the hot milk, whisking well between each addition. Add the egg and milk mixture back to the pot with the remaining milk whisking to combine (at this point the custard consistency remains thin). Transfer mixture to a pouring jug and set aside.
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