Featured in the Honolulu Star-Bulletin on August 22, 2007.
Syrup:
In a blender, beat eggs with sugar, add lemon zest and vanilla. Boil milk with the 1/4 pound melted butter. Slowly add farina, stirring rapidly so it doesn't lump. Stir for about 5 minutes or until thickened. In the blender, slowly add 1/2 of farina mixture to the egg mixture constantly beating until eggs warm up. Pour mixture from blender into pan containing the remaining farina. Stir mixture over low heat until mixture has thickened. Remove from heat and let cool. Melt 1/2 pound butter.
Cut filo lengthwise in thirds. Working with one filo sheet at a time, brush filo with butter and fold up one-third. Add 1 tablespoon farina mixture, fold sides of filo toward center, then roll up to end of filo. Brush with butter and line cookie sheet. Repeat, using up all the filo. Bake for 45 minutes at 350°F or until puffed and golden.
In a saucepot, combine sugar, water, lemon, cinnamon, and cloves. Bring to boil and simmer for 15 minutes. Add the 1 tablespoon honey. Cool syrup; pour over hot rolls and serve. Makes 24 servings.
Approximate Nutrient Analysis per serving:
300 calories, 15 g fat, 9 g saturated fat, 85 mg cholesterol, 200 mg sodium, 38 g carbohydrate, 0 g fiber, 27 g sugar, 4 g protein
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