Method

To make the custard, add all of the ingredients into a saucepan and place on a low heat, stirring continuously for 6-8 minutes. The custard will begin to thicken, be completely smooth and should coat the back of a spoon. Pour the hot custard into a wide, rectangular dish so that it cools quickly and begins to set. After 30-45 minutes the custard should be cool and firm to touch but not completely set.

Lay the first sheet of filo pastry out, (the longest edge horizontally), and brush the edges with some of the melted butter. Spoon 1/4 of the custard mixture, across the middle of the sheet of filo, about 2 inches in width, leaving a gap on either side. Fold the bottom of the pastry up over the custard to meet the top. Gently press the pastry down around the custard in the middle. Using a little melted butter to help it stick, fold in the sides and then gently roll the pastry over and up until the custard is completely encased in a sausage-shaped filo parcel. Repeat until all of the custard has been used up.

Starting in the centre of a round cake tin or baking dish, carefully pick up one of the filo parcels and begin to coil it around itself in a spiral, being very careful to avoid any tears so that the custard doesn’t leak out. Do the same with the next one starting where the first one left off and so on. You may have to tighten the swirl slightly as you go to fit it all in.

Brush all over with melted butter and place in a hot oven at 180C for 30-35 minutes until golden brown and crisp on top.

To make the syrup place the sugar and water in a saucepan, heat gently without stirring until all the sugar has dissolved. Bring to the boil, add the rose water and let it bubble away for a few minutes until it becomes syrupy. Spoon generously all over the Sütlü Börek when ready to serve.