Galaktoboureko Rolls – Greek Custard & Phyllo Pastries

Ingredients

• 1 pound (454g) phyllo pastry, thawed and at room temperature
• 8 ounces (225g) unsalted butter, melted
• 3 cups (720g) whole milk
• 1 cup granulated sugar
• 1/4 cup (45g) fine semolina
• 1 tablespoon (8g) cornstarch
• 2 whole eggs
• 1 egg yolk
• Zest of a small orange
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 2 cups (400g) granulated sugar
• 2 cups (480g) water
• 1 cup (340g) honey
• Juice of an orange
• Ground cinnamon for garnish

Instructions

1. 1

   Begin by preparing the syrup. Combine the sugar, water, and orange juice in a small saucepan and bring to a boil. Stir until the sugar fully dissolves. Add the honey, mix gently, and remove from heat. Set aside to cool completely.

2. 2

   Prepare the custard filling. Heat the milk in a saucepan over medium heat until hot but not boiling.

3. 3

   In a mixing bowl, whisk together the eggs, egg yolk, sugar, salt, semolina, and cornstarch until the mixture becomes thick and pale. Stir in the orange zest.

4. 4

   Gradually pour one cup of the hot milk into the egg mixture while whisking continuously. Return the tempered mixture to the saucepan and cook over medium-low heat, whisking constantly, until the custard thickens to a smooth, pudding-like consistency. Remove from heat and stir in the vanilla extract. Allow the custard to cool slightly.

5. 5

   Prepare a baking tray lined with parchment paper.

6. 6

   Working with the phyllo, keep the sheets covered to prevent drying. Place one sheet on your work surface and drizzle lightly with melted butter. Fold the sheet lengthwise. Spoon about one to one and a half tablespoons of custard near the bottom of the pastry, keeping it centered.

7. 7

   Fold the sides inward over the custard and gently roll the phyllo upward, keeping the roll slightly loose to allow the custard to expand while baking. Transfer to the prepared tray. Repeat until all the custard and phyllo are used.

8. 8

   Brush the tops generously with the remaining butter.

9. 9

   Bake in a preheated oven at 350°F (180°C) for 30–35 minutes, or until beautifully golden and crisp.

10. 10

    Remove from the oven and immediately pour half of the cooled syrup evenly over the hot rolls. Allow the pastries to rest so the syrup fully absorbs.

11. 11

    Garnish with a light dusting of cinnamon and serve with the remaining syrup if desired.

12. 12

    Enjoy!