Infuse the milk with the cinnamon stick and lemon peel. Place them together in a saucepan over heat. When it comes to a boil, remove from heat, cover, and let it cool completely for at least 1 hour.

Line a 9-inch (20 cm) round baking pan with parchment paper on the bottom and sides.

Melt the butter and brush each sheet of phyllo dough. Fold each sheet accordion-style into strips about 1 1/4 inches (3 cm) high, then loosely roll them up to create space inside. Arrange these rolls in the pan, placing them close together to fill the entire pan. Adjust the number of sheets as needed to fill the pan completely.

Brush the tops of the phyllo rolls in the pan with more melted butter and bake at 375°F (190°C) until they start to turn golden. As soon as they do, remove from the oven.

Meanwhile, in a bowl, beat the eggs with the sugar, then add the strained infused milk. Mix well.

Peel the apple and cut it into small cubes.

Pour the custard mixture into all the spaces between and inside the phyllo in the pan. Then sprinkle some of the diced apple on top.

Bake again until the custard is set and the top is golden brown.

Remove from the oven and let cool completely before removing from the pan.