Weʼre having family over for a Greek themed Easter and as thereʼs, far too many of us to fit at the dining table weʼre planning a finger food menu (with loads of napkins) and these delicious Greek orange custard filo rolls is the perfect dessert to finish the meal.
Flaky and buttery filo pastry that is baked till golden and crispy filled with a creamy orange scented custard then bathed with a glorious cinnamon and orange syrup.
Greek Orange Custard Filo Rolls
These Greek orange custard filo rolls can be made a day or so in advance then baked the day of serving.
Our finger food starter is crumbed haloumi fries, all golden brown and chewy with a knock out sauce made with roasted garlic, anchovies and caper sauce Haloumi fries with roasted garlic, anchovy and caper sauce – gluten free ………. served on crisp mini cos lettuce leaves which make a perfect edible plate for this delicious fried cheese
Weʼll scatter chairs around the veranda and let family soak in the stunning views while slow cooked lamb shoulders cook over coals till meltingly soft, marinated in garlic, lemon, olive oil, white wine and rosemary to be served with tabouleh, creamy garlicky tatziki all wrapped up in soft pillowy Greek flatbreads.
Everyone helps themselves. Too easy!
Valley view from deck
We test drove the recipe last week for Greek custard rolls and shared the batch we made with neighbours who gave very happy reviews ?….we felt they were at their best on the day they were made but still finger licking delicious the next day, albeit maybe just not as flaky.
Check out these other winning dessert recipes
- easy pavlova strawberry and almond roll
- apple blueberry cake with crumble and almonds
- strawberry and cream sponge cake
- lemon curd sponge roulade
- italian lemon almond and white chocolate cake – gluten free
What’s on your Easter menu apart from too much chocolate? We would love to hear from you in the comments below when you make Greek orange custard rolls – galaktoboureko.
Greek orange custard rolls are super easy to make. The recipe reads like war and peace but it really entails making a custard, folding and rolling the filling. Make a sugar syrup and bake. Too easy!
- 2 cups sugar
- 2 cups water
- 1/2 cup fresh orange juice
- 1 cup honey
- 1 whole cinnamon quill
- 1 1/2 cups cream
- 1 1/2 cups full cream milk
- 1/4 cup very fine semolina
- 1/2 cup castor sugar
- 1 tablespoon cornstarch (cornflour)
- 2 whole large eggs
- 1 egg yolk
- 1 tablespoon finely grated orange zest
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 pound filo (450 grams) pastry
- 1/2 lb (225 grams) butter
- Baking sheet lined with baking paper
- Place sugar, juice, water and cinnamon in a small pot
- Bring to boil stirring a couple of times till sugar has dissolved
- Remove pan from heat and stir through honey
- Put to one side for 10 minutes then refrigerate to speed up the cooling process
- Place eggs, yolk, sugar, semolina and cornstarch in a medium mixing bowl and whisk for 3-4 minutes till pale yellow and thick.
- Add orange zest and mix through
- Place milk and cream into medium sized saucepan and heat till just below boiling and remove pan from heat
- Add 1 cup of hot milk and cream and whisk quickly into the beaten egg and sugar mixture for 1 minute
- Return egg, sugar and milk, cream mix to saucepan with remaining milk and cream whisking continuously over medium heat for about 2 minutes until mixture thickens
- Remove pan from heat and add vanilla beating for 10 seconds
- Allow mixture to cool to room temperature
PUTTING CUSTARD CIGARS TOGETHER
- Turn oven on to 345 F (175 C)
- Unfold filo pastry onto bench and cover with a clean tea towel (to stop pastry drying out)
- Melt butter in small pan
- Place 1 sheet of filo on bench length ways and lightly dab butter with a pastry brush on one half length ways
- Fold unbuttered side over buttered side
- Dollop 2 slightly heaped teaspoons of custard about 2 inches (5 cm) from the bottom of filo
- Fold bottom of filo over custard
- Fold sides of filo over and dab butter with brush over folded sides
- Gently roll into cigar shape and place on baking paper lined tray leaving a 1 inch (2-3 cm) gap
- Keep rolled filo covered with a clean tea towel while you continue rolling the remainder
- Brush rolled cigars with butter and place in preheated oven for 20-25 minutes or until golden brown
- Place golden filo rolls into a dish with sides
- Be sure to leave a little space between each roll to prevent sweating
- Immediately pour cold syrup over piping hot rolls
- Let stand in syrup till room temperature then cover with cling wrap and refrigerate till ready to serve
- Filo pastry dries out quickly which is why you need to keep it covered as you're only working with one sheet at a time
- Filo tears easily but is very forgiving if you happen to tear a piece. Just simply patch and fold broken pieces
Amount Per Serving Calories 244Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 50mgSodium 49mgCarbohydrates 43gFiber 0gSugar 41gProtein 2g
Nutritional information provided here is only intended as a guide.