Jonathan Barthelmess’s strawberry galaktoboureko

1.Preheat oven to 90°C. Place half the strawberries, standing up cut-side down, on an oven tray lined with baking paper, and bake until soft (18-20 minutes). Remove from oven and cool.

2.Meanwhile, cut remaining strawberries into quarters and stir in a saucepan over high heat to warm through (1 minute). Refrigerate to chill (15 minutes).

3.Combine milk, sugar, butter, eggs and vanilla in a saucepan over low heat and stir constantly until thick and custard coats the back of a spoon (15 minutes). Increase heat to medium and rain in semolina, stirring constantly, until thick and smooth (10 minutes). Stir in lemon zest and keep warm.

4.Increase oven to 180°C. Brush a 32cm x 22cm x 4cm baking tray with ghee. Line base with a sheet of fillo, brush with ghee and top with another sheet. Repeat to make 10 layers. Spread quartered strawberries evenly over fillo, then spoon over warm custard. Top with a sheet of fillo, brush with ghee, and repeat to make another 10 layers as before. Trim any overhang, and fold and pinch edges of pastry to seal in custard. Brush with ghee, prick holes all over the top with a skewer and bake until golden and flaky (20-25 minutes). Cool to room temperature (1 hour).

5.Place a chopping board on top of tray and invert galaktoboureko onto it, removing tray. Cut into squares with a serrated knife, top with baked whole strawberries and dust with icing sugar to serve.