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. 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

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

For the Anari Filling:

1. 1. In a small saucepan, heat 1 ½ cups of milk. In a bowl, combine the cornflour, vanilla, and egg yolks, and mix.
2. 2. Add ½ cup of milk and stir. Gradually add the warm milk and return the mixture to the heat to make pastry cream.
3. 3. 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.
4. 4. Add the pastry cream and mix.
5. 5. Let it cool.

For the Pouches (Bundles)

1. 1. 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.