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. Brush a baking tray with butter.

To make the custard: Add the custard ingredients to a saucepan and place over a medium to high heat. Whisk the mixture continuously until it reaches a thick consistency. Remove the custard from the heat then add the whole egg and whisk it into the custard quickly. Remove the lemon rind and set aside to cool.

To assemble the parcels: Place a sheet of Fillo Pastry onto your work surface with the longer side facing you. Pinch the centre of the sheet and twist it clockwise three times to create a spiral. Using an ice cream scoop (or spoon), add a heaped spoonful of custard to the centre of the spiral. Brush the pastry carefully with butter and fold it over the custard, adding more butter each time you fold the pastry over to secure it. Lift the parcel and place it seam side down onto your tray. Brush each parcel generously with the remaining butter.

Bake for 40 minutes or until golden and crispy all over.

To make the syrup - if serving with syrup: While the parcels are baking, combine the water, sugar, lemon rind, and cinnamon stick in a small pot. Place it onto a medium to high heat and allow it to boil for approximately 20 minutes, or until it has thickened slightly. Set aside to cool. Drizzle the syrup over the parcels before serving.

If not serving with syrup: Allow the parcels to cool slightly then dust generously with icing sugar and ground cinnamon.