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Ingredients
  • 70g butter, melted (5 TBS)
  • 3 large free range eggs
  • 7 sheets of filo pastry
  • ¼ tsp fine sea salt
  • 95g fine granulated sugar (½ cup)
  • 1 tsp vanilla paste
  • ⅛ tsp. ground cinnamon
  • 1 ½ cups (360ml) of whole milk
  • icing sugar and ground cinnamon to dust
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