1. In a small saucepan, melt the butter over medium-low heat. Once melted, continue to heat it another few minutes (anywhere from 4-5) until it turns a dark amber colour and becomes very fragrant (this is called beurre noisette). Immediately remove from heat. 2. Preheat oven to 375F (190C). 3. With your browned butter, generously butter first sheet of filo pastry, then, scrunch up the pastry as if you were making a paper fan (beauty is unimportant, but that is the overall shape you want to achieve - you should be able to do this quickly, no more than 30 seconds per sheet of filo). Lay buttered filo fan down lengthwise in an 18 X 10 inch baking pan. Continue the same way with the remaining sheets of filo, until you have completely filled your pan. If there are any gaps, fill these with your last sheets of buttered filo, torn to accommodate gaps. Pour any browned butter that may be left, over the pastry. 4. Bake pastry in preheated oven until a dark, golden-brown colour, about 25-30 minutes. 5. Meanwhile, in a large bowl, empty condensed milk and 2 1/2 times its container of hot water. Add milk, vanilla and lemon zest. Whisk to blend and add the eggs, whisking to blend. (It is important to add the eggs AFTER the addition of cold milk as the milk will cool off the hot water somewhat, so the eggs don't curdle). 6. Pour the milk mixture over the filo pastry and continue to bake for another 45 minutes. 7. The pastry is done when it appears quite 'set' when pressed upon gently - ie. no liquidy custard appears. 8. Cut into 4 strips lengthwise and 4 strips crosswise, producing 16 pieces. 9. Liberally sift icing sugar over pan and be generous with the cinnamon! 10. You can serve this hot, warm or at room temperature. ---------------------------------------------------------------------------
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Ingredients
