Greek Custard Filo Rolls with Orange Syrup
 
Prep time
Cook time
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These crispy filo rolls are a mini version of the traditional Greek dessert called galaktoboureko, featuring an orange-scented semolina custard, wrapped in filo and infused with a delicious orange syrup!
Author:
Recipe type: Dessert
Cuisine: Greek
Serves: 12-14 rolls
Ingredients
  • 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)
Instructions
  1. 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.
  2. 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.
  3. 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).
  4. 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).
  5. Preheat the oven to 350° F.
  6. Prepare the pan. Butter a deep 8" x 12"x 2" baking pan. It should be large enough to hold 12-14 rolls.
  7. 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.
  8. 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).
  9. 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.
  10. 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.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/greek-custard-filo-rolls-with-orange-syrup/