4 cups milk
4 Tablespoons unsalted butter, plus 1 stick (1/4 pound) unsalted butter, melted, for brushing phyllo
1/3 cup sugar
1/2 cup uncooked regular farina
4 large eggs
3 Tablespoons orange juice concetrate, undiluted
1 teaspoon vanilla extract
1/2 pound phyllo pastry
1 cup water
1 1/2 cups sugar
1 cinnamon stick
2 whole cloves
2 teaspoon grated orange peel
SCALD milk in a large saucepan; stir in 4 tablespoons butter and sugar.
Gradually add farina, stirring constantly, and bring mixture slowly to a boil.
Remove from heat.
BEAT eggs in a bowl until they are frothy and lemon-colored.
Slowly stir hot farina mixture into egg mixture.
Add orange juice concentrate and vanilla extract.
Set aside to cool.
PREHEAT oven to 400ºF.
LINE a 9 x 12-inch baking pan with 1 sheet of phyllo (some of which should hang over the pan) and drizzle butter and then brush butter til sheet is completely covered(keep unused phyllo covered with dry towel).
Layer 5 more sheets of buttered phyllo in the pan so that bottom and sides are completely covered, with some overhang on all edges.
Pour in cooled custard.
Cover with 1 sheet of phyllo; brush with butter.
Layer 5 more individually buttered sheets of phyllo on top, and fold in overhang.
With a sharp knife, slice through top layers of phyllo, marking off 21/4-inch squares or diamond shapes.
Bake for 10 minutes; reduce oven temperature to 350ºF and bake for 45 minutes, or until golden.
WHILE pastry bakes, prepare the syrup.
PLACE ingredients in a large saucepan, bring to a boil, and simmer for 10 minutes.
Place pastry pan on a rack and cool for 5 minutes.
Pour cooled orange syrup over galaktoboureko.
Cut all the way through and serve at room temperature.
Yield 2 dozen.