Method

• 1.
  Preheat oven to 190°C/170°C fan-forced.
• 2.
  Spoon 1 tsp melted butter into each hole of a 1/3 cup (80ml) capacity, 12-hole muffin pan and brush over base and sides.
• 3.
  Working with one sheet at a time, liberally brush each sheet of filo with half the remaining melted butter, then scrunch up from the shortest side and coil to form a small scroll. Place in a muffin hole, then repeat with remaining filo. Brush with a little more butter and bake for 10 minutes. Brush with a little more butter and bake for a further 10 minutes or until golden and crisp.
• 4.
  Meanwhile, whisk condensed milk, milk, eggs, vanilla and lemon zest in a large jug until well combined and smooth. Set aside.
• 5.
  Evenly spoon custard mixture over filo scrolls in pan, then bake for 10 minutes or until custard has set firm and pastry is deep golden on top and around the edges. Cool in pan for 5 minutes only (if they cool completely, you’ll find it hard to remove them), then transfer to a wire rack to cool for 15 minutes.
• 6.
  While cakes are cooling, combine lemon juice and honey in a large heatproof jug and microwave on high in 30-second bursts, allowing bubbles to subside before the next burst, for 4 minutes or until mixture has thickened and is syrupy.
• 7.
  Drizzle warm custard cakes with hot syrup and sprinkle with edible rose petals, if using, to serve.