Custard pie with rosewater

INGREDIENTS for 6 servings

• 1 pack Chysi Zymi pastry crust dough 450 gr.
• 2 tbs. cinnamon
• 120 gr of melted butter Grastsani

FOR CREAM

• 1 litter of sheep milk Gratsani
• 6 eggs (yolks)
• 50 gr Sugar
• 4 tbs. Semi-fine semolina
• 2 vanilla sticks torn in the middle
• 100 ml of rose water
• 50 g in pieces of butter Gratsanis

FOR THE SYRUP

• 2 ½ cups of sugar
• 1 ½ cup of water
• 1 cinnamon stick
• 4 nutmeg

Preparation
Boil milk together with the vanilla.
Beat the egg yolks with the sugar in a bowl until they are whitened, add the cornflower, mix well and pour some of the milk.
Mix again, pour the semolina syrup in, lower the heat and stir until the sauce thickens.
We pull the pot from the fire.
Add the rose water and butter, stir well, cover with a transparent film and let it cool down.
Lay 1 pastry sheet on the counter, coating with butter, sprinkle with a little sugar and cinnamon, put 1 more sheet over, butter and sprinkle with sugar and cinnamon.
Put another 1 sheet over and roll sheets together to make it solid. Butter this pastry sheet and transfer it to a buttered baking pan.
We repeat the process with 3 more sheets so that the base has a total of 6 pastry sheets.
Be careful to let the pastry sheets stick out a little from the pan.
Lay on the mixture evenly and cover it with two more quads of pastry sheets.
Butter well and put in the refrigerator for 10 minutes.
Cook and bake in a preheated oven at 180 ° C for 35 minutes.
Boil all the ingredients for the syrup for 10 minutes.
Once it has cooled down and is still warm, pour the syrup hot, let it take 30 minutes to cool down and serve.