1 qt. milk
1/2 c. sugar
2/3 c. cream of wheat
4 tbsp. butter
8 egg yolks
1 tsp. vanilla
3/4 lb. fila
1 c. butter

In deep saucepan, heat milk with sugar. Add cream of wheat with sugar. Simmer, uncovered, until thickened, stirring constantly with a wooden spoon. Remove from heat and set saucepan in cold water to cool mixture slightly. Beat egg yolks until light and combine with milk mixture, blending thoroughly. Add vanilla flavoring.

Grease an 11x14 inch baking pan with melted butter. Arrange half the fila in pan, brushing each with melted butter. Pour custard mixture, and top with remaining fila, brushing each with melted butter. Fold edges to retain mixture; brush with melted butter. With sharp knife, cut through top layers of fila in lengthwise strips, about 2 inches wide.

Bake in 350 degree oven until lightly browned and pastry shakes loose from pan, about 45 minutes. If pastry browns too quickly, place brown paper over pan and continue baking until done. Pour syrup over warm pastry and let stand 15 minutes before cutting into diamond shaped servings. Makes 45.

SYRUP:

2 c. sugar
1 c. water
Juice of 1 lemon