1/4 lb. butter
1/2 gal. milk (whole milk)
2 c. sugar
1 c. farina (hot breakfast cereal)
8 eggs
2 tsp. vanilla pure (or if extract use more)
1 lb. phyllo (strudel leaf)
1 lb. butter additional for phyllo

Melt 1/4 pound butter in large pot. Add milk and sugar. Before HOT, add farina. Stir when adding farina. Stir constantly until thick (this process will take time). Remove from fire. Beat eggs well and add vanilla. Mix egg and farina mixture in large pot, mix well.

Begin to assemble pastry. (A large round cake pan needed 16 inch diameter or square baking pan.) Two sheets of phyllo for bottom, butter each layer as you go. Pour in farina mixture. Five sheets of phyllo for top, butter each layer as you go.

Phyllo will be very delicate to work with. Do not allow phyllo to dry out. You may place a lightly damp cloth over contents of package while applying each layer. Bake at 350 degrees for about 45 to 55 minutes until top is lightly golden brown.

SYRUP (to pour over pastry) :
2 c. sugar
1 1/2 c. water
1 lg. cinnamon stick

Dissolve sugar and water in a medium sauce pot. Add stick of cinnamon and boil on a medium fire. Simmer 10 minutes and set aside.

Never put hot syrup on hot pastry. Always have one hot and one cool. Either one does not matter. Enjoy!