Greek Custard Rolls Make an Excellent and Unusual Treat
- 8 egg yolks (beaten)
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 3 cups heavy cream
- 2 teaspoons vanilla
Mix sugar and cornstarch in a medium to large sized heavy saucepan. Add the cream and egg yolks and cook until mixture thickens. Remove from the stove and add the vanilla. Stir until mixed.
Preheat oven to 350 degrees.
Preparing the phyllo dough
Ingredients needed for this process:
- one box of phyllo dough
- approximately one cup melted butter
You will also need a few damp cotton or linen dish towels or other similar items (such as pieces of clean sheets or pillow cases), a good quality clean basting utensil, and parchment lined cookie sheets (3 large baking sheets).
Once you begin preparing the phyllo dough, you will not have much time to ready the materials. Of course, if someone else is available to assist, this can be helpful.
If the dough is stored in the freezer, you will need to defrost overnight in the refrigerator. Read the directions for handing the dough that are usually on the box. You cannot rush the defrosting process as the sheets of dough are very fragile and they cannot be allowed to dry out.
Place a few phyllo sheets on a damp towel or a parchment paper sheet lengthwise in front of you. Using the baster, spread a thin layer of butter on the top sheet, add another phyllo sheet and spread a thin layer of butter around the edge. Add about a fourth of a cup strip of custard up and down on the sheet, leaving about two inches from the top and bottom edge. Roll up, fold over the ends, and place seam sides down on a parchment lined cookie sheet. Be sure to keep the finished rolls covered until you are ready to bake them.
1/2 cup water
1 cup sugar
1/2 cup brown sugar
2 tablespoons butter
1/2 teaspoon vanilla
- Boil the water, sugars, and butter, until the mixture reaches a soft ball stage. Add the vanilla and mix in.
Completing the process
This recipe makes about 20 dessert rolls. When you have finished with the rolling up and the rolls are all placed on the parchment lined cookie sheets, drizzle with the caramel syrup.
Bake at 350 degrees for about 20 minutes. They should be lightly browned on top.
Cautions and further comments
- Keep in mind that these rolls contain an egg-based filling and need to be refrigerated.
I have found that warm phyllo sheets can be a little tough when warm. When warm, it is easier to pick up the roll and eat it that way, rather than with a fork. I thought the taste was also wonderful when cold, however.
- Sometimes, we all become confused when reading recipe instructions and need more information or a different perspective. When this happens to me, I refer to my fifties Better Crocker cookbook or, if the recipe is 'newer', I check with Joy of Cooking.