These Greek Custard Filo Rolls with Orange Syrup are a mini version of the traditional Greek dessert called galaktoboureko. Golden, crispy filo rolls are filled with a creamy, orange-infused semolina custard, baked, then finished with a sweet and aromatic orange syrup.
The filo in these little sweet treats creates a crispy texture as it bakes, which complements perfectly the creamy filling creating the perfect contrast. It all comes together with the fragrant orange syrup at the end.
This mouthwatering dessert can be made ahead of time, and, it can be enjoyed either warm or at room temperature, at breakfast time, for brunch, a midday treat with coffee, or, as the sweet end to a delicious meal! These individual Greek Custard Filo Rolls with Orange Syrup make a great addition to any holiday dessert spread, and is an example of how simple ingredients can be transformed into something unexpected and deliciously special.
Ingredients for the Greek Custard Filo Rolls with Orange Syrup
- Filo pastry: nothing beats the convenience of a package of filo dough in your refrigerator — it offers endless possibilities for savory and sweet dishes which you can put together in no time. For this recipe I used thin (#4) Fillo Factory pastry
- Milk: use whole milk or 2% for the custard for extra rich flavor
- Semolina: helps thicken the custard and gives it that great velvety texture often found in Greek desserts
- Sugar: to sweeten the custard filling and to make the orange-syrup
- Eggs: added to the custard for extra rich flavor
- Vanilla extract: a slightly warm spice flavor which complements the citrus undertones of this treat
- Orange: adds a characteristic sweet, citrus note to the filling and to the syrup
How to make Greek Custard Filo Rolls with Orange Syrup
- Make the custard filling and let it cool
- Make the simple orange syrup
- To assemble the filo rolls, place spoonfuls of the custard at the bottom of 2 sheets of buttered filo
- Fold one side of filo over the filling to enclose it and brush with melted butter
- Fold the other side of filo over the filling and brush it with melted butter
- Start rolling away from you to form a filo roll about 3” wide
- Place the filo rolls on a buttered baking pan and bake until golden brown
- Take the pan out of the oven and immediately pour the orange syrup over the filo rolls
- Serve the filo rolls still slightly warm or room temperature with an extra drizzle of the remaining syrup
What you need to know about THE DIFFERENT KINDS OF FILO
- Filo comes in different thicknesses: the number you see on a box of filo indicates how thick it is. The lower the number, the thinner and more delicate the filo. Lower numbered filo requires a lighter touch with the pastry brush to avoid tearing. The most common numbers are #4 (thin and pliable) and #7 (slightly thicker, a bit easier to work with).
- Filo comes in different sizes: some packages have large sizes of filo (13″ x 18″), suitable for larger pans, and some packages have smaller sizes of filo (9″ x 13″), for smaller pans. If you are using a smaller pan but can only find the larger-sized filo, just cut the larger sheets in half.
- The weight of the filo: no matter what the size or the thickness, the weight of a filo package in the U.S. is always going to be one pound. This means that the box with the thinner filo will have more sheets while the box with the thicker filo will have fewer!
How to Make them ahead
This is the perfect make ahead dessert as you can assemble the filo rolls a couple of days ahead and keep them in the refrigerator (or even the freezer. When you need them, you can bake them directly without defrosting.). You can also make the syrup a couple of days ahead of time and store at room temperature.
This recipe is a collaboration with Fillo Factory. You can find this favorite filo dough (along with puff pastry) at Whole Foods and several small local stores. I love the quality of the Fillo Factory products and I always make sure to stash a couple of boxes in the freezer!
- For the Custard Filling:
- 2 cups milk
- ⅓ cup granulated sugar
- ---- zest of one small orange, or, a mandarin
- ¼ cup semolina flour
- 2 large eggs; lightly beaten
- 2 tsp. vanilla extract
- — good pinch of salt
- ¼ cup butter (2 oz.)
- For the Filo Pastry:
- 1 package thin filo dough (#4)
- 6 oz. butter, melted to brush the filo
- For the Orange Syrup:
- ½ cups water; room temperature
- ¾ cups granulated sugar
- --- thin peels of an orange
- 2 TBSPS. orange juice
- 1 tsp. vanilla extract
- — a stick of cinnamon (optional)
- The filo pastry. Bring the package of filo (which defrosted overnight in the refrigerator), to room temperature, while you make the custard and the syrup.
- Make the custard filling. Heat the milk, half of the sugar, and all of the zest in a heavy saucepan over medium heat. Stir to combine, being careful not to bring the milk to a boil. Meanwhile, whisk together the semolina, the rest of the sugar, the eggs, the vanilla extract and the salt in a bowl and set aside. Remove the saucepan from the heat.
- Gradually, pour a ladle-full of hot milk mixture into the semolina mixture while whisking continuously. Continue until all the milk is mixed with the semolina mixture. Return the tempered mixture to the saucepan and continue mixing and stirring over medium-low heat--without allowing it to come to a boil--until the custard thickens and has a pourable consistency. Remove from the heat and stir in the butter. Pour the custard into a wide bowl and let it cool. Cover with plastic wrap to prevent it from forming a crust and set it aside. (the custard can be made a day ahead and refrigerated until ready to use).
- Make the syrup. Simmer the water with the sugar and the orange peel for about 5-6 minutes. Stir in the vanilla extract and the orange juice and remove from the heat. Let it cool. (this can also be made a day ahead. It does not need to be refrigerated).
- Preheat the oven to 350° F.
- Prepare the pan. Butter a deep 8" x 12"x 2" baking pan. It should be large enough to hold 12-14 rolls.
- Assemble the filo rolls. Working with one sheet of filo at a time (and keeping the rest of the filo covered so it does not dry out), brush some melted butter on the filo, cut it vertically in half, and place one half over the other. With the shorter side of the filo in front of you, place a tablespoon and a half of the cooled custard filling near the bottom center of the filo. Fold the sides inwards and over the filling and brush them both with some melted butter. Start rolling the filo upwards to form a roll. Do not roll the filo too tightly as the custard will expand as it bakes.
- Bake. Place the filo roll on the buttered baking pan and continue with more filo sheets and the rest of the custard to form 12-14 filo rolls. Brush the tops of the rolls with more melted butter and bake for about 30-35 minutes (or until the filo turns golden brown).
- Drizzle with the syrup. Slowly pour most of the cooled syrup over the filo rolls the moment you take them out of the oven. Reserve about ¼ cup of the syrup for later. By the time the rolls cool completely, the syrup should be completely absorbed.
- Serve. Serve still slightly warm or at room temperature with an extra drizzle of the remaining syrup. Keep any leftovers at room temperature for a day, lightly covered, or, in the refrigerator for a few more days.
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