Orange and Lemon

If you like baklava, you will love this Greek dessert which is served warm. Look for phyllo dough in the freezer section. While working with pastry, keep it covered with a piece of waxed paper then a damp cloth. The pastry may be thawed in the refrigerator the night before you make this dessert.

    1 (16-ounce) package phyllo dough

Citrus Syrup

    1 cup water
    1 cups granulated sugar
    2 orange slices
    1 lemon slice
    1 cinnamon stick, broken

Farina Filling

    4 cups whole milk
    cup butter
    cup granulated sugar
    cup quick hot wheat cereal
    4 large eggs
    1 teaspoon vanilla extract

    cup butter, melted

1.  Syrup: In a 2-quart saucepan, heat the water, sugar, orange        
     slices, lemon slice and broken cinnamon. Simmer for 5  
     minutes or until syrup reaches 225. The syrup will be thin.

2.  Filling: In a 3-quart saucepan, whisk the milk, butter, sugar,
     cereal and eggs. Simmer over medium heat until thickened,
     using a whisk to stir occasionally. Pour into a 13 x 9 x 2-inch
     glass baking dish. Refrigerate to cool.

3.  Lay out pastry; keep covered with plastic wrap and a damp
     kitchen towel.

4.  Take one sheet at a time and lay it flat on a breadboard.
     Brush one half with melted butter and fold in half. Brush top
     with butter, fold in half again to form a long strip.

5.  Place ⅛ cup filling at one end, fold end diagonally over filling.
     Continue folding to form a triangle shaped pastry. Brush with
     butter, place on baking sheet.

6.  Bake pastries in a preheated 350  oven for 10-15 minutes or
     until lightly browned and flaky.

7.  Serve pastries with strained syrup.

     Makes 12 servings