Pouches with Aromatic Unsalted Anari Cheese

• 1 package (450g) phyllo pastry for sweets
• 1 ½ cup (375g) melted goat-sheep milk butter

For the Anari Filling

• 2 cups (500g) milk
• 3 tablespoons (45g) cornflour (corn starch)
• 2 sachets (2 X10g) vanilla powder
• 2 yolks, 3 ½ cups (600g) unsalted anari cheese
• 2/3 cup (150g) sugar
• 5 tablespoons (40ml) rose water
• 1 teaspoon (4g) ground cinnamon

For the Syrup

• 1 ½ cups (360g) sugar
• 1 cup (250ml) water
• 1 cinnamon stick
• 1 star anise
• 5-6 cloves
• 2 tablespoons lemon juice

For Preparation:

1. Take the phyllo pastry out of the freezer 2 hours before use to thaw. Alternatively, take it out the night before and place it in the refrigerator (for chilling).

Making the Syrup

2. In a saucepan, combine the sugar, water, cinnamon, star anise, and cloves. Bring to a boil, reduce the heat, and simmer for 5 minutes.
3. Add the lemon juice, stir, and remove from the heat.
4. Let it cool down.

For the Anari Filling:

5. In a small saucepan, heat 1 ½ cups of milk. In a bowl, combine the cornflour, vanilla, and egg yolks, and mix.
6. Add ½ cup of milk and stir. Gradually add the warm milk and return the mixture to the heat to make pastry cream.
7. Boil until the pastry cream thickens. In a glass bowl, crumble the unsalted anari cheese and add the sugar, rose water, and cinnamon. Mix well.
8. Add the pastry cream and mix.
9. Let it cool.

For the Pouches (Bundles)

10. Grease 14 small cupcake liners with butter and preheat the oven to 160°C. Take one sheet of phyllo and cut it into 4 pieces. Keep the remaining sheets covered with a towel or in their box so they don't dry out. Place ¼ of the cut sheet on your work surface and brush it with butter.
11. Place a second square sheet diagonally on top, so that the corners of the second sheet are over the middle of the sides of the first one.
12. Butter this one too and repeat the process with 2 more square sheets. Place the layered sheets into a cupcake tin, allowing the edges to hang over the sides (to make forming the pouch easier), and place 1½ tablespoons of the filling in the center.
13. Gather all the tips upwards and twist them to form the pouch shape. Brush the pouch with butter and repeat the same process with the remaining ingredients.
14. Bake in the preheated oven for 40 minutes or until golden brown. Remove from the oven and pour 2 tablespoons of the cold syrup over each pouch. Let them cool, unmold, and serve.