Method:

Syrup

Boil all the ingredients together for about 10 minutes. Allow the syrup to cool.

The filo pastry

In a large tray measuring approximately 25 x 38 cm, place half of the filo pastry sheets, one by one spreading the melted butter on the whole surface of each sheet.

The cream

Put the milk, the butter, the orange zest and half of the sugar in a saucepan and place it on a medium heat. Meanwhile, mix the remaining sugar with the corn flour and the eggs in a bowl and beat well with the eggbeater. Just before the milk boils, remove from the heat and add 1/3 of it to the egg mixture. Stir well with the eggbeater. Pour the egg mixture back into the pot with the rest of the milk and return it to the heat. Continue stirring until the cream sets and starts to boil. Once thick,  remove from the heat.

Pour the cream over the filo sheets you prepared in your baking tray. Spread it well with a spatula and fold the edges of the excess filo over the cream.

Preheat the oven to 160 ° C.

Cut the remaining filo sheets to the dimensions of the tray and add one by one over the cream spreading the melted butter on the surface of each of the sheet. Once done cut the galaktoboureko in diamonds (diagonally) before placing it in the over. Make sure that while cutting the knife does not reach all the way down the bottom of the baking tray.

Bake for about 50 minutes (depending on your oven), until the fillo sheets are golden brown.

Remove it from the oven and immediately empty the cold syrup evenly on top. Use all of it.

Leave the dessert aside, so that the syrup is absorbed before serving.