Galaktoboureko

• • --- 1 package (450g) phyllo pastry sheets for sweets
• • --- ½ cup (125g) unsalted butter, melted

For the cream

• • --- 2 liters (8 cups) fresh milk
• • --- ⅓ cup (50g) soft flour (Type '00') or all-purpose flour
• • --- ⅔ cup (100g) cornstarch
• • --- 2 sachets (2X10g) vanilla
• • --- ½ cup (125g) sugar
• • --- 3 eggs (M)
• • --- ¼ cup (60ml) rosewater

For the syrup

• • --- 2 cups (475g) sugar
• • --- 1 ½ cups (375g) water at room temperature
• • --- 1 cinnamon stick
• • --- 5 cloves
• • --- 1 star anise
• • --- 2 tablespoons (18ml) lemon juice

For the syrup:

1. 1. In a small saucepan, place all ingredients for the syrup, except for the lemon juice, and put it on the heat. Let it boil until the sugar dissolves, then reduce the heat and simmer for 6 - 7 minutes. Add the lemon juice, stir, and let it cool.

For the cream:

1. 1. In a saucepan, pour 6 cups of milk and bring to a boil. In a bowl, combine the flour, cornstarch, vanilla, sugar, and the eggs, after beating them very well with a fork. Add the remaining milk (2 cups) and mix very well with a whisk. Add a little of the hot milk to the egg mixture and stir. Place a sieve over the saucepan and pour the egg mixture into the hot milk. Stir quickly. As soon as the cream begins to thicken, add the rosewater. Stir for 2 - 3 minutes until the cream thickens well, then remove it from the heat.

For assembly:

1. 1. Count the phyllo sheets in the package you will be using. You will use half the sheets for the bottom layer and half for the top. Take a rectangular baking pan, 24x32 cm, and grease it with butter. Place half of the phyllo sheets in the base of the pan (making sure they cover the sides as well), drizzling each one with melted butter. Spread the cream over the phyllo and fold the overhanging sheets inwards, also drizzling them with butter. Place one phyllo sheet, folded in half, on top and drizzle it with butter. Repeat the same process with the remaining sheets. Using a knife or a brush, gently press the edges of the phyllo all around to tuck them into the pan. Score the surface of the galaktoboureko into 12 pieces and drizzle it with 2 tablespoons of water (to prevent it from puffing up during baking). Bake in a preheated oven at 180°C (fan-assisted) for 55 minutes - 1 hour. As soon as you remove it from the oven, spoon the cold syrup over it, spoonful by spoonful. Let it absorb the syrup for 2 - 3 hours before serving.