Preheat oven to 170°C/ 340°F.
Lay open the stack of phyllo on your working surface. And cover it with a tea towel so it won't air-dry.
Grease a 12-inch (30 cm) round baking pan with some of the melted butter.
Take 4 filo sheets (one at a time) and place them in the pan creating a cross shape (half of the sheets will be hanging out of the pan) grease the surface of every 2 filo with melted butter.
Add 2 more filo sheets folded in order to fit in the pan (fold a bit on the sides to fit) greasing between each filo with butter.
Add the cream and spread it evenly with a spoon.
Add 2 filo sheets folded on top of the cream (again brush each filo with some butter).
Overlap the filo that hangs out of the pan (it's okay if it's uneven and ruffled). Don't forget to brush with butter!
Add the remaining filo sheets ruffled on top to create a crunchy topping.
Gently score the top with a knife and divide the Galaktoboureko into pieces.
Bake for about 50 minutes until deep golden lightly brown on top and crunchy.
Slowly ladle the cold syrup over the Galaktoboureko right as you get it out of the oven.
Allow to cool inside the oven with the oven door open.
When it gets to room temperature you can cut and serve or refrigerate for 4-6 hours and enjoy it cold!