The Creamiest Greek Custard Rolls (Galaktoboureko)

Get the full recipe here: https://www.dimitrasdishes.com/galaktoboureko-rolls-greek-custard-phyllo-rolls/

Ingredients
1 pound (454g) phyllo pastry, thawed and at room temperature
8 ounces (225g) unsalted butter, melted
For the Custard
3 cups (720g) whole milk
1 cup granulated sugar
¼ cup (45g) fine semolina
1 tablespoon (8g) cornstarch
2 whole eggs
1 egg yolk
Zest of a small orange
¼ teaspoon salt
2 teaspoons vanilla extract
For the Syrup
2 cups (400g) granulated sugar
2 cups (480g) water
1 cup (340g) honey
Juice of an orange

Ground cinnamon for garnish
Instructions
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.

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

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.

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.

Prepare a baking tray lined with parchment paper.

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.

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.

Brush the tops generously with the remaining butter.

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

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.

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

Enjoy!

Notes

!NotesThese Galaktoboureko Rolls are wonderfully freezer-friendly, making them perfect for planning ahead. The rolls can be assembled and frozen unbaked, allowing you to have an elegant dessert ready whenever needed. To freeze, arrange the unbaked rolls on a tray until solid, then transfer them to an airtight container or freezer-safe bag. They can be stored frozen for up to two months without sacrificing texture or flavor.

When ready to bake, place the rolls directly from the freezer onto a parchment-lined tray and bake at 350°F (180°C), adding a few extra minutes to the baking time. There is no need to thaw. Bake until deeply golden and crisp, then finish with the cooled syrup as directed.

Leftover baked rolls can be stored at room temperature for a day, lightly covered, or refrigerated for several days. For best texture, allow chilled rolls to come to room temperature before serving.

!Filoxenia Hosting TipThis is an ideal dessert for entertaining because everything can be prepared well in advance. Keep a batch of unbaked rolls in the freezer and bake them fresh before guests arrive. As they bake, the buttery aroma of phyllo and custard fills the kitchen, creating that unmistakable feeling of warmth and hospitality. Freshly baked pastries served with coffee or tea always feel special and effortless, even when prepared ahead.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
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By: LowNotes

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