Beat egg yolks in pot with sugar and farina.  With low light, stir in milk and heat till boiling, stirring constantly.  Add vanilla.  Stir in butter.  Cover with plastic wrap and let cool.
Beat the three egg whites still stiff and fold into cooled farina mixture.
Lay defrosted phyllo sheets on counter with the wide edge toward the edge of the counter.
Cut all sheets into thirds with sharp knife and stack sheets into one pile.  If you get interrupted, cover sheets with kitchen towel, or they'll dry out.
With pastry brush, dab top sheet with butter and brush.  Place about 2-3 Tbs.  farina mixture onto narrow end of sheet, leaving about an inch at the bottom.  Fold up the bottom to cover the mixture, then fold in sides and then roll up completely.  Place on greased cookie sheet that has sides.  (like a jelly-roll pan).  Remember to brush each sheet before filling. Continue till all the filling is used up.  Lightly brush the tops of the pastries with the rest of the melted butter.  Place in pan with
sides touching.  In a 10 X 15" jelly roll pan you can usually fit three rows of 10 to 12.  You can refrigerate and bake later, or bake at 350 immediately, for 50-55 minutes.

When done, pour cooled syrup over all pastries:

Syrup:
1 cup sugar
1 1/3 cups water
1/2 tsp. lemon extract

Mix all three ingredients in small saucepan and boil till thick, about
10 minutes.  Cool.