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Greek Custard Rolls Make an Excellent and Unusual Treat

Updated on January 8, 2014
Just out of the oven
Just out of the oven | Source
Cooked custard
Cooked custard

Custard Recipe:

  • 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.

This picture was taken where the preparer was standing.
This picture was taken where the preparer was standing.
This picture was taken from the side, not where the preparer was standing!
This picture was taken from the side, not where the preparer was standing!
A row of the unbaked rolls.
A row of the unbaked rolls.

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.

Caramel Drizzle

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.

Happy eating!


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    • wabash annie profile image

      wabash annie 4 years ago from Colorado Front Range

      You are so right!!! Thanks for commenting.

    • vespawoolf profile image

      vespawoolf 4 years ago from Peru, South America

      I´ve never tried these rolls before, but anything with pastry cream, phyllo and caramel has to be wonderful!

    • passionate77 profile image

      passionate77 4 years ago

      oh so nice and unique recipe, your passion for cooking shines through the hub, u share recipes with details without missing any point that is really useful for beginners who start enjoy cooking but dont know much about different rules relevant to different cooking techniques and ideas. so your tried and tested detailed points may help them a lot in this regard, anyways custard is all time favorite desert in our family and i would love to try it, thank you sooo much for sharing, stay blessed!

    • alocsin profile image

      alocsin 4 years ago from Orange County, CA

      This looks delicious but as I am a non-cook, I'll mess it up. Fortunately, we have a cook in the family to whom I'll forward this. Voting this Up and Useful.

    • profile image

      mours sshields 4 years ago from Elwood, Indiana

      Looks and sounds really delicious!

      Marcia Ours

    • pstraubie48 profile image

      Patricia Scott 4 years ago from sunny Florida

      O, my...these look simply divine. And the process may take a bit of planning does not seem to be too much to try.

      thanks for sharing...

      Shared and pinned.

      Angels are on the way ps

    • wabash annie profile image

      wabash annie 4 years ago from Colorado Front Range

      Thanks so much for your kind comments. I really appreciate them and hope you enjoy the custard rolls!

    • btrbell profile image

      Randi Benlulu 4 years ago from Mesa, AZ

      These look good enough to eat! Thank you! up+

    • AliciaC profile image

      Linda Crampton 4 years ago from British Columbia, Canada

      I like eating anything with custard or caramel sauce! Thanks for sharing the recipe, wabash annie.

    • wabash annie profile image

      wabash annie 4 years ago from Colorado Front Range

      Thanks much, peachpurple!

    • peachpurple profile image

      peachy 4 years ago from Home Sweet Home

      unique recipe. Greek custard roll looks interesting. Voted up