A family recipe for a filled pastry (burek-style) with a cooked milk and butter filling, rolled into diamond shapes before baking.
Grease the tray with butter.
Bake for 20 minutes at 180°C temperature.
For the filling: boil the flour [?] with water, then add it to the milk.
Add 15 spoons of sugar to the same milk and cook until thickened.
For filling the burek dough, let the mixture cool, then stir in the unsalted butter.
Add 20 spoons of sugar [?] and mix everything well.
Roll out the shapes using a glass, cut into diamonds, and roll them up.
Brush the tops with [?] before baking.
Several words in the original are hard to make out due to the handwriting, marked here as [?]. The exact quantities for flour and the final brushing ingredient could not be confirmed.