Cream Fingers (Sutelage)

Desserts

INGREDIENTS

12 cups whole milk
1-1/2 cups corn starch
3 cups sugar
1 stick butter
Drop of orange flower water
Phyllo dough

DIRECTIONS

1. Pour 10-1/2 cups of milk into a big pot.

2. Take 1-1/2 cups of milk and mix it in a separate bowl with corn starch. Make sure to get all the lumps out.

3. Mix all milk together in the pot over a medium flame. Add sugar and stick of butter. Keep mixing until the mixture boils. Lower the flame and keep stirring. Add a teaspoon of the orange flower water.

4. Once the mixture boils and is thick, take off from the flame and pour the mixture onto a large tray. You may need two trays. Put trays in refrigerator over night. The next day, mixture should be hard. Divide mixture into 1 × 1/2-inch rectangles.

5. Take three sticks of butter and melt it over the stove.

6. Take phyllo dough, fold it over and cut in half. Take half and cut that in half.

7. Take one sheet of phyllo and brush some butter over it. Place another sheet of phyllo and put it on top.

8. Take a rectangle of the cream and place it on lower center of phyllo. Fold phyllo over the cream tightly (like yebrah). Seal end of phyllo with a drop of melted butter.

9. Bake cream fingers right before you are ready to serve them. Bake at 350° for 15-20 minutes.