Galaktoboureko Rolls

Name: Galaktoboureko Rolls
Total time: 10800 s
Ingredients: 1-2 packages phyllo dough; 4 1/4 cups whole milk (1 liter); 1 cup heavy cream (8.8 oz or 250 grams); 1 pinch salt; 1 1/2 cups sugar (10-10.5 oz or 280-300 grams); 3 tablespoons unsalted butter; 6 large eggs; 1 vanilla bean; Grated orange or lemon zest; 3/4 cup fine semolina (5.3 oz or 150 grams); 1/2 cup coarse semolina (3.5 oz or 100 grams); 2 cups water; 3 cups sugar; Juice of half a lemon; 1 cinnamon stick and a strip of lemon or orange peel; 7 oz unsalted butter (200 grams, or as needed)

Eftichia Voulgari - Kokota @effiecook_202021

VOLOS

Is it a pie or a dessert? Whatever you call it, this is an exceptional sweet treat, and not just for Carnival season!

Eftichia Voulgari - Kokota @effiecook_202021

VOLOS

Is it a pie or a dessert? Whatever you call it, this is an exceptional sweet treat, and not just for Carnival season!

Saved

Ingredients

About 2 1/3 to 3 hours

1-2 packagesphyllo dough
For the custard
4 1/4 cupswhole milk (1 liter)
1 cupheavy cream (8.8 oz or 250 grams)
1 pinchsalt
1 1/2 cupssugar (10-10.5 oz or 280-300 grams)
3 tablespoonsunsalted butter
6large eggs
1vanilla bean
Grated orange or lemon zest
3/4 cupfine semolina (5.3 oz or 150 grams)
1/2 cupcoarse semolina (3.5 oz or 100 grams)
For the syrup
2 cupswater
3 cupssugar
Juice of half a lemon
1cinnamon stick and a strip of lemon or orange peel
For the phyllo
7 ozunsalted butter (200 grams, or as needed)

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Steps

About 2 1/3 to 3 hours

1

Start by making the syrup. In a small saucepan, combine all the syrup ingredients except the lemon juice. Bring to a boil, then after 5 minutes, add the lemon juice and boil for another 4 minutes. Remove from heat and let the syrup cool completely.
2

In a large pot, add the butter, milk, and heavy cream. Add a pinch of salt. Once it starts to warm up, gradually whisk in both types of semolina. When the custard thickens, remove from heat and let it cool slightly before beating in the eggs.
3

Once the custard is ready and cooled (so it doesn't soak the phyllo), unroll the phyllo sheets and cut them into strips. Brush a whole sheet with melted butter and fold it in half lengthwise to make a double layer. Spoon some custard onto the bottom edge. Fold in the sides, then roll up tightly to form a sealed roll.
4

Brush all the rolls with melted butter using a pastry brush. Bake at 365-375°F (185-190°C) for about 50 minutes, or until golden brown, depending on your oven. When you take them out hot from the oven, slowly ladle the cooled syrup over the rolls.