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Preheat oven to 180°C. Grease a 22cm square cake pan with melted butter.
Use an electric mixer to whisk egg yolks, sugar and vanilla bean paste in a bowl until pale and creamy. Gradually add the semolina and milk. Place in a saucepan; cook over low heat, stirring, for 5 minutes or until custard thickens. Remove from heat and set aside to cool.
Use an electric mixer to whisk eggwhites in a clean, dry bowl until soft peaks form. Add half the eggwhite to custard mixture and gently fold until just combined. Add remaining eggwhite; gently fold to combine.
Place a filo sheet on a clean surface. Brush with butter. Top with a filo sheet and brush with butter. Continue layering with remaining filo and butter. Line prepared pan with pastry. Pour custard mixture over pastry. Fold pastry over custard to enclose. Use a small, sharp knife to cut the top of the filo into a diamond pattern. Bake for 50 minutes or until golden brown.
To make the syrup, place the sugar, water, juice, peel and cinnamon in a saucepan over medium heat. Cook, stirring, for 2-3 minutes or until sugar dissolves. Increase heat to high; bring to the boil. Cook for 5 minutes or until syrup thickens. Pour hot syrup over filo. Set aside to cool completely. Cut into diamonds to serve.