Preheat fan oven to 160°C.

Melt butter in saucepan over medium heat until the solids separate, to make a clarified butter.

Pour into a dish, leaving the solids in the saucepan. Discard the solids.

Take a 32cm round tray & butter. Take a length of baking paper, 15cm longer than the diameter of the baking tray, & cut it in ½ lengthways.

Place them in the tray in X formation, ensuring there is enough overhang for handles.

Unfold the pastry & cover with a damp tea towel. Using a pastry brush, butter the 1st sheet of pastry & place in the tray with the pastry coming up & over the sides. Repeat with 3 more sheets, placed to ensure the sides are all covered. Neatly cut off overhanging pastry & sprinkle the base with cinnamon.

Take another sheet of filo, unbuttered, & with the long side in front of you, start folding back & forth like a fan in approx 3cm folds. Form into a loose coil. Place in the centre of the tray.

Continue folding and coiling the remaining pastry, joining each coil to the tail of the last, to make one large coil that circles out until the tray is filled.

Loosen tight spots with your fingertips.

Drizzle the remaining butter over the pastry.

Bake until crisp and golden, 20-35 min. Allow to cool completely.

Whisk custard ingredients together until well-combined & the sugar has mostly dissolved.

Pour over the cooled base & allow to sit for 30 min.

Bake for 25 min, or until set but the centre is still slightly wobbly. Remove from the oven & allow to cool a little before dusting with the icing sugar sifted with the cinnamon.

Serve warm.