Galaktoboureko Rolls: Greek Custard And Phyllo Rolls
- Makes 20-22 rolls:
- 1-pound phyllo pastry, thawed and at room temperature wrapped in plastic packaging
- ½ pound unsalted butter, melted
- Ground cinnamon for garnish
- For the Custard:
- 3 cups whole milk
- ½ cup granulated sugar
- ¼ cup semolina flour
- 1 tablespoon cornstarch
- 2 whole eggs
- 1 egg yolk
- Zest of a small orange
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
- For the Syrup:
- 2 cups granulated sugar
- 2 cups water
- 1 cup honey
- Juice of orange
Preheat the oven to 350 °F, 180°C.
Begin by making the syrup. Combine the sugar, water, and orange juice in a small saucepan. Stir and bring to a boil. Cook until sugar has dissolved. Stir in the honey. Remove from heat and allow to cool completely.
To make the custard filling:
Pour the milk into a small pot and heat until scalding hot.
Combine the eggs, yolk, sugar, salt, semolina, and cornstarch in a mixing bowl. Whisk until thick and pale yellow. About 3 minutes.
Add orange zest and mix to incorporate.
Pour 1 cup of the hot milk into the egg mixture and whisk well to incorporate.
Add the mixture to the pot with the milk in it and cook over medium low heat while constantly stirring with a whisk until it thickens to the consistency of pudding. It should not become too thick. As it cools it will thicken.
Stir in the vanilla extract.
Notes on working with phyllo pastry:
Thaw out the phyllo pastry in the refrigerator at least 1 day before using
Allow the pastry to sit out (in its packaging) at room temperature at least 1 hour before using.
Take the pastry out of plastic packaging at the time of use (not before) or it will dry out and crumble.
To keep the pastry from drying out while working with it, place a dry kitchen towel over it and then a slightly damp kitchen towel over that.
Line a baking tray with parchment paper and set aside.
Take one sheet of phyllo, drizzle some melted butter over top. Fold it in half lengthwise. Place a small scoop (using a small ice cream scoop), about 1-1 and ½ tablespoons of custard at the bottom of pastry, keeping it centered.
Fold over both sides (right and left long sides) of pastry over cream.
Drizzle with some more melted butter.
Roll the pastry all the way up keeping it a bit loose to allow room for the custard to cook during baking. Place on the prepared baking tray.
Keep doing this until all of the phyllo and custard are finished.
Some custard may remain. Enjoy it sprinkled with some cinnamon. It’s delicious!
Brush the tops with the remaining melted butter.
Bake for 30-35 minutes or until golden.
Pour half of the syrup over the custard rolls. Let sit for about 1 hour to absorb the syrup.
Dust with ground cinnamon and serve.
The remaining syrup can be served alongside the custard rolls.
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