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Ingredients
1 pound (#4) phyllo pastry, thawed and at room temperature
1/2 pound unsalted butter, melted
ground pistachios for filling and garnish
for the syrup:
2 cups granulated sugar
2 cups water
1/2 cup honey
juice of an orange
1 tablespoon rosewater
1/2 teaspoon pure vanilla extract
for the custard:
3 cups whole milk
1/2 cup granulated sugar
1/4 cup fine semolina flour
1 tablespoon cornstarch
2 whole eggs
1 egg yolk
1/4 teaspoon salt
2 teaspoons pure vanilla extract
Instructions
Preheat the oven to 350 °F, 180 °C.
Make the Syrup: Combine the sugar, water, and orange juice in a small saucepan and bring to a boil. Stir the mixture and as soon as the sugar melts remove the pan from the heat. Add the honey, rosewater, and vanilla extract. Mix together and set aside to cool completely.
Make the Custard: Pour the milk into a saucepan and add the salt and half of the sugar. Cook over medium-low heat until scalding hot.
In the meantime, combine the eggs, semolina, cornstarch, and the remaining sugar in a mixing bowl. Whisk together until smooth.
Add the scalding hot milk to the egg mixture and whisk together. Add everything bak into the pan and cook until thickened. Remove from the heat and add the vanilla extract.
Assemble the Pastries:
Notes on working with phyllo pastry:
Thaw the phyllo pastry in the refrigerator at least 1 day before using it.
Allow the pastry to sit out (in its packaging) at room temperature at least 1 hour before using it.
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 the pastry, keeping it centered. Top with a tablespoon-full of ground pistachios.
Fold over both sides (right and left long sides) of pastry over the 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 the cool syrup over the hot pastries and set aside for an hour so that the syrup is absorbed.
Transfer the pastries to a serving platter and garnish with the ground pistachios. Serve with Greek coffee. Kali Orexi!
Notes
Freezer Instructions: Place the tray of unbaked rolls in the freezer and once they are frozen, wrap the tray with plastic wrap. They will keep fresh in the freezer for up to 2 months. Bake them in a preheated 350 °F oven for about 45 minutes or until golden. No need to thaw them before baking.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
