Course Breakfast, Dessert
Cuisine American

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!

Custard Rosettes

Delicate rosettes crafted from thin, crispy fillo dough, generously filled with custard and lightly dusted with powdered sugar.