1 cup sugar
1/2 pound (about 1 1/3 cups) semolina (Joann Birurakis said this may be purchased at health food stores)
1 lemon, rind only, finely grated
1 tablespoon vanilla extract
COMBINE in a saucepan the milk, butter, sugar, vanilla and grated lemon rinds.
BRING to a boil, stirring constantly. (If you use an electric stove, turn it off as soon as the milk begins to boil.)
SLOWLY add the semolina.
BEAT the eggs; slowly add to the mixture.
MIX on the stove until thickened, stirring constantly.
1 pound box of phyllo pastry sheets, room temperature
1 cup (2 sticks) butter, melted (more, if necessary)
CUT phyllo pastry sheet in half and fold each half to equal four layers.
LAY out one section of phyllo pastry; brush melted butter on top.
FOLD over another section of phyllo pastry on top of the first section, brush again with melted butter.
PLACE 1 to 2 tablespoons of the mixture, at the side of the square (Mrs. Birurakis suggests that cherries or chocolate chips may be added at this step if the baker wants to add variety to the cookies).
FOLD over the sides slightly and roll, bottom to top, like a jelly roll
PLACE the rolls in a shallow baking pan or sheet and bake in 350-degree oven for 20 minutes or until slightly browned and crisp.
COOL for 10 minutes.
SPRINKLE with powdered sugar and cinnamon.
Recipe courtesy of Joann Birurakis.