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Preheat your oven to 180°C.
Grease the base of a tart dish or round cake tin with softened butter.
If you’re using baklava-style pastry, double up the sheets. For thicker filo, use single sheets.
Fan-fold each sheet (or doubled sheet), twisting the first one into a rose shape. Arrange the rest around it, starting where the previous one ended.
Cover unused pastry with a tea towel to prevent drying.
Melt the butter (20–30 seconds in the microwave) and generously brush it over the pastry, ensuring every fold and side is coated.
Bake for about 15 minutes, or until the pastry turns golden. Keep an eye on it, as cooking times may vary based on the filo used.
While the pastry is baking, whisk together the double cream, egg(s), sugar, and vanilla paste with a fork.
Return to the oven and bake for another 15-20 minutes, or until the custard is set and the filo is crispy and golden.
Once done, drizzle with honey and enjoy!