Ingredients
For the custard
- 1 liter 4 cups fresh milk
- 150 g ¾ cup sugar
- 100 g ½ cup fine semolina
- 2 eggs
- 2 tsp vanilla extract or 2 sachets vanilla sugar
- 50 g 3½ tbsp butter
For the Fillo
- 1 package of phyllo dough around 450 g / 1 lb
- 150 g ⅔ cup melted butter (for brushing)
For the Syrup
- 400 g sugar
- 250 ml water
- 1 strip of lemon peel
- 1 tbsp lemon juice
- 1 cinnamon stick optional
Instructions
Make the Syrup
- In a pot, heat the milk, sugar, and vanilla until warm.
- Slowly whisk in the semolina, stirring constantly until it thickens.
- Remove from heat, stir in butter and lightly beaten eggs.
- Mix quickly until smooth and creamy.
Assembly
- Cut each phyllo sheet into 3 strips lengthwise.
- Brush each strip with melted butter.
- Place 1 to 1½ tablespoons of custard near the edge and roll into a small log or envelope.
- Place seam-side down on a baking tray lined with parchment paper.
- Brush the tops with more melted butter.
Baking
- Preheat oven to 180°C (350°F).
- Bake for 35–40 minutes, or until golden and crispy.
Syrup
- Once baked, immediately pour the cool syrup over the hot rolls using a ladle.
- Let them soak and cool before serving.
Notes
• For extra flavor, add some lemon or orange zest to the custard.
• They keep well in the fridge and can be reheated gently in the oven or microwave.
• They keep well in the fridge and can be reheated gently in the oven or microwave.
Tried this recipe?Let us know how it was!