Instructions: He remembered from about 7 yrs ago),, He bought a CASE of phyllo pastry in anticipation, so I thought Id try to combine your recipe with ingredients I had on hand at the cafe: Custard Filled Phyllo

Scald milk in a large saucepan. In large bowl, beat eggs, cream of Wheat, sugar, vanilla and salt. Slowly, pour the hot milk into the egg mixture, stirring constantly. (Careful, the eggs will curdle if hot milk is added too quickly) After blended, pour into the larger pot the milk was heated in, and cook over low heat until thick, stirring constantly. Cool custard to room temperature.

For the pastry: Well grease a 9" x 13" baking pan. Unwrap 6 fillo sheets off the bundle, and rewrap the bundle. Lay 1 sheet (folded in 1/2) in the bottom of the pan and brush with melted butter. Be sure to brush the edges first as theyll dry out and crumble if left to last. Lay the next 6 sheets, folding and brushing with butter. Pour the custard over the fillo, and put another layer of pastry on top of filling. Top with remaining custard, and finish off with another 6 fillo sheets, folding and buttering as you did the other two stages of fillo.

Score into 12 squares and bake in a preheated 375* oven, 45 minutes, or until golden brown. (Mine didnt turn color, but the custard set up after 35 minutes, and I was afraid it would dry out and fillo would turn crunchy.

Syrup: Boil sugar and water together, reduce heat, stirring 20 minutes.

Pour over the baked pastry very slowly, to allow the custard and fillo to absorb the syrup. Should be served at room temperature, or slightly chilled.

This acquires better flavor upon standing, but still I think it super rich, if sorta bland. Id probably add some extra flavoring next time, like a strawberry jam, or kahlua, or even cocoa might be nice.

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