Instructions: Preheat oven to 350 degrees.

Make filling: Scald milk in a large saucepan and stir in 3 cup butter and sugar. Gradually add farina, stirring constantly, and bring mixture slowly just to a boil. Beat eggs until frothy and lemon-colored. Slowly add farina mixture, stirring constantly. Stir in orange peel and vanilla. Set aside to cool.

Line a 9- by 12-inch baking pan with a sheet of phyllo, allowing some to overhang on one side. Brush with butter. Layer 4 more sheets of phyllo, buttering each one, until bottom and sides of pan are completely covered and 2 to 3 inches of phyllo overhang edges on all sides. Pour in cooled custard. Cover with a sheet of phyllo cut to fit top of pan and brush with butter. Layer 4 more buttered sheets of phyllo on top and fold in overhang to seal custard inside. With tip of a very sharp knife score top phyllo sheets into square or diamond shapes, taking care not to cut into custard layer. Bake for 40 to 45 minutes, or until crisp. Cool 5 minutes on a rack.

Meanwhile make syrup: In a small saucepan combine sugar, water, cinnamon stick, cloves and peel. Bring to a boil, stirring, until sugar dissolves. Reduce heat and simmer 5 minutes. Remove from heat, add Grand Marnier and let cool. When syrup is lukewarm, pour over warm pastry. Let cool thoroughly to room temperature before cutting and serving.

This recipe yields 24 pieces.

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