1 cup sugar
4 1/2 oz cream of rice or cream of wheat ( or 3/4 cup)
1 tsp salt
2 tsp flour
1 tsp vanilla
10 1/2 oz of milk
1/2 box phyllo dough
Beat eggs with sugar, add cream of rice with flour and salt.
Add vanilla and milk.
In a separate pot heat 21oz of milk with 3 oz butter.
Pour the creamed mixture into the butter and milk.
Cook till thickened stirring constantly.
Pour into prepared filo dough. (half box)
Score the top leaves and spray with a bit of water.
Bake at 350 for apx. 45 min. (make sure it is nice and brown at top)
Pour cold syrup over it.
To make syrup
1 cup sugar + 3/4 cup water. Add lemon and orange rinds + cinnamon sticks for flavor.
Cook a few minutes and add 1/4- 1/3 cup honey at the end.
Let it cool.
Tips: Use a 9×13 pan. Cream of wheat is better to use. For the syrup, grate the lemon/orange rinds and use 2 stick of cinnamon. Let the syrup boil for a few minutes, then cook on low for about 10 minutes. Brush melted butter in between most of the phyllo sheets. Use more phyllo on top than the bottom. After baking, either pour cold syrup the warm pastry, or warm syrup over cooled pastry. Also, there are 2 measures for milk. 10 1/2 oz mixed with the dry ingredient and then 21 oz mixed with butter (3 oz = 3/4 cup or 1.5 sticks). Use another stick to melt for the phyllo.