A dessert you can make while strummin’ a guitar!
1/4 lb. unsalted butter, melted
4 1/2 cups whole milk
1/2 cup farina
6 large eggs
1/2 cup sugar
1 tbsp. grated orange rind
1 tsp. vanilla
1 lb. filo dough
1/2 lb. butter
2 cups syrup (same syrup mixture from Baklava recipe)
In a large saucepan mix butter and milk. Bring to a boil, stir constantly. Add farina, cook for 5 minutes, stirring til smooth. Remove from heat. In a large bowl combine eggs, sugar, orange rind and vanilla. Slowly add a cup of hot mixture into bowl and stir. Return egg mixture to saucepan, stirring til smooth and thick. Set aside.
Brush a 9 x 13 pan with butter. Place 4 filo sheets on the bottom, brushing each with butter. Place an additional 4 sheets halfway over the pan edges on all 4 sides. Brush them with melted butter. Pour filling into the pan and spread evenly. Fold over the filo sheets, brushing with butter, to enclose the filling. Top with remaining filo, buttering heavily on top layer. Score with a sharp knife 4 times lengthwise. Pour any remaining butter on top. Bake in 350 degree oven from 45 min. to 1 hour; when golden brown. Remove and cool for five minutes. Spoon cool syrup over pastry; let stand for 30 minutes. Cut into 40 diamond- shaped pieces; serve warm.