1 lb. filo dough
1 lb. butter

FILLING:

1 qt. milk
1 3/4 c. sugar
3/4 c. farina
1 c. butter
10 eggs, separated
2 tsp. grated orange peel
1 tsp. vanilla
2 jiggars peach liquor
Dash of cinnamon

SYRUP:

1 c. water
1 1/2 c. sugar
1 tsp. vanilla
2 jiggars peach liquor
3 whole cloves
1 cinnamon stick
2 tbsp. orange peel

Heat milk in large saucepan. Add 1/2 sugar and farina. Stir with wooden spoon until thick and smooth. Add butter. Take off stove. Add vanilla, orange rind, and liquor; stir good and cool. Beat egg yolks with rest of sugar until foamy. Beat egg whites until thick. Fold into egg yolks, then add farina mixture. Grease 9 x 13 x 2 inch pan. Put 10 sheets filo dough butter each sheet. Pour custard in pan, then cover with 10 sheets of filo dough. Butter each sheet. Cut diamond on top. Bake at 350 degrees for 1 hour. Take out of oven and pour syrup on top. Mix water, sugar, cloves, cinnamon stick, and orange peel; bring to a boil, then add liquor and vanilla.