Ingredients
Custard
- 2 cups Fresh Milk
- 1/2 cup Sugar
- 1/2 cup Fine Semolina
- 1 egg
- 1 tsp Vanilla Extract
- 2 tbsp Butter
Fillo Dough
- 1 lb Kontos Fillo Dough #5 or #7
- 1/2 cup Melted Butter For brushing
Toppings
- Powdered Sugar
- Chopped Walnuts
- Ground Cinammon
Instructions
Custard
- In a pot, heat the milk and sugar over medium heat.
- Slowly whisky in semolina while stirring constantly.
- Once it thickens, remove from the heat.
- Add the butter, stir until melted, then add the lightly beaten egg and vanilla extract.
- Mix well until the custard is smooth. Let it cool.
Assemble Rosettes
- Preheat oven to 350 degrees.
- Take one fillo sheet, brush it lightly with melted butter.
- Place another sheet on top, brush again.
- Cut into 4 equal squares.
- Gently pinch each square in the center and form a loose "flower" shape.
- Place each in a muffin tin or small ramekin to hold the shape.
Fill and Bake
- Add about 1-2 teaspoons of custard in the center of each rosette.
- Bake for 25-30 minutes until golden and crispy.
Serve
- Let them cool slightly.
- Dust with powdered sugar, cinnamon, and chopped walnuts.
Notes
You can prepare the custard a few hours in advance and refrigerate it.
Don't overfill the rosettes - they should hold their shape and stay crisp.
Great served warm or at room temperature.
Tried this recipe?Let us know how it was!