(thanks to Amy Sedaris - I like you, too!)
Ingredients:
1/4 c butter + 1 stick, melted
4 c milk
3/4 c sugar
3/4 c fine semolina
grated rind of half lemon
1 cinnamon stick
pinch of salt
2 t vanilla
5 eggs lightly beaten
1 1-lb box phyllo dough
syrup:
1 c sugar
1 c water
1 cinn stick
1/2 T lemon juice
in saucepan stir & bring to a boil for 10 mins
Directions:
Mix 1/4 c butter, milk, sugar, semolina, lemon rind, cinn and salt in saucepan. stir constantly. bubble on low for 3-5 mins. remove and remove cinn stick. cover with buttered wax paper. cool. blend in eggs and vanilla. in buttered 13 x 9 pan put 6 sheets of dough, brush each with melted butter, pour in custard and top with remaining sheets. still with the butter including top. score through tops three sheets into 3" squares trim edges and bake at 350 for 45 mins. cool. pour syrup over. cool.
Ingredients:
1/4 c butter + 1 stick, melted
4 c milk
3/4 c sugar
3/4 c fine semolina
grated rind of half lemon
1 cinnamon stick
pinch of salt
2 t vanilla
5 eggs lightly beaten
1 1-lb box phyllo dough
syrup:
1 c sugar
1 c water
1 cinn stick
1/2 T lemon juice
in saucepan stir & bring to a boil for 10 mins
Directions:
Mix 1/4 c butter, milk, sugar, semolina, lemon rind, cinn and salt in saucepan. stir constantly. bubble on low for 3-5 mins. remove and remove cinn stick. cover with buttered wax paper. cool. blend in eggs and vanilla. in buttered 13 x 9 pan put 6 sheets of dough, brush each with melted butter, pour in custard and top with remaining sheets. still with the butter including top. score through tops three sheets into 3" squares trim edges and bake at 350 for 45 mins. cool. pour syrup over. cool.
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