Custard rolls (galatobouriko)
5 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Filo |
| 1 | pounds | Butter, melted |
| 6 | Eggs, beaten | |
| 2 | quarts | Milk |
| 1 | cup | Cream of rice |
| 5 | cups | Sugar |
| 3½ | cup | Water |
| 4 | tablespoons | Butter |
| 1 | teaspoon | Vanilla |
| 2 | cups | Sugar |
| 2 | tablespoons | Cornstarch Mixed with |
| ½ | cup | Water |
| 1 | tablespoon | Lemon juice |
| 2 | tablespoons | Honey |
Directions
FILLING FOR ROLLS
SYRUP
Boil milk with sugar, then add cream of rice. Cook slowly until thick, stirring frequently. Set aside to cool.
Add cornstarch and water mixture to beaten eggs. Mix well.
Stir egg mixture into cooked cream of rice. Boil for two minutes, stirring frequently.
Remove from heat. Add vanilla and 4 tbs of butter. Set aside to cool.
Place one sheet of filo vertically in front of you on table. Brush with melted butter, fold in half (from bottom up) Spoon one tablespoon custard filling in center of folded sheet of filo. Fold in two edges and roll like a cigar.
Place in pan and bake at 350 degrees for 20 minutes or until brown.
Remove from oven. Immediately pour cool syrup on rolls and leave in pan until cooled.
Syrup directions are:
Boil sugar and water together for 30 minutes until stringy.. Add lemon and honey. Cool.
Additional information: These may be layered on wax paper unbaked and frozen, then baked directly from the freezer when needed at 350 degrees for 20 minutes. Spoon 2 to 3 tablespoons of cool syrup on each roll after baking and leave in pan until cooled.
The Best of Greek Cookery - Md
== Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By DALE SHIPP On 10-11-94