|Sugar||1 Cup (16 tbs)|
|Phyllo pastry shells||12|
|Farina||1 Cup (16 tbs)|
|Butter||1 Cup (16 tbs), melted|
|Scalded milk||6 Cup (96 tbs)|
|Syrup||1 Cup (16 tbs)|
Beat egg yolks with sugar.
Add farina and mix well.
Slowly stir in scalded milk and lemon peel or vanilla.
Cook, stirring constantly, until mixture thickens, about 15 minutes.
Cut sheets of phyllo pastry in half.
Keep pastry not in use carefully covered with a lightly dampened towel.
Butter each piece evenly and fold in half.
Place 1 tablespoon of the rice mixture at one end and fold ends toward middle.
Butter and roll up each piece.
Place in a buttered pan and butter tops.
Bake in a 350 degree oven for 25 to 30 minutes or until golden brown.
Prick floyeres carefully with a fork and pour the cool syrup over them.