Made with Lemons, Milk, Rice Flour, Fine Semolina, Caster Sugar, Eggs for Custard Rolls.

Custard Rolls

NormaNorma Posted on
Delicious custard, delicious pasty – just the right sweetness.
Made with Lemons, Milk, Rice Flour, Fine Semolina, Caster Sugar, Eggs for Custard Rolls.

Custard Rolls

Filo pastry custard filled rolls
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine Greek
Diet Vegetarian
Servings 38 rolls
Calories 239

Ingredients
 
 

  • 2 lemons (or limes)
  • 2 litres milk
  • 120 grams rice flour
  • 260 grams fine semolina
  • 420 grams caster sugar
  • 6 large eggs
  • 4 teaspoons vanilla essence
  • 750 grams filo pastry
  • 200 grams ghee (to brush pastry sheets)

To Serve

  • 100 grams icing sugar
  • 2 teaspoons cinnamon

Instructions
 

  • Custard can be prepared 1 – 2 days ahead.
  • If using, peel lemon rind from lemons into strips around 1 x 5cm long. Use all of the rind from both lemons. Lemon can be juiced for other purposes – the rest of the lemon is not required for this recipe.
    2 lemons
  • Place lemon rind and milk into a stainless steel saucepan (the same saucepan will be used later for whisking the custard so if you use a non stick saucepan make sure you have a plastic whisk). Stir over medium heat until almost boiling.
    2 litres milk
  • Reduce heat and simmer for up to 5 minutes. Remove pan from heat, leave to cool for 10 minutes. Remove lemon rind.
  • In a bowl, hand whisk the eggs, then add semolina, rice flour, and sugar and hand mix until smooth. Add this mixture to the warm milk gradually, whisking after each addition.
    120 grams rice flour, 260 grams fine semolina, 6 large eggs, 420 grams caster sugar
  • Stir over low heat using a hand or electric whisk for around 30-40 minutes, or until the mixture thickens. Remove custard from heat and stir in vanilla essence.
    4 teaspoons vanilla essence
  • Place into a glass bowl and after about 10 minutes, cover surface of custard with plastic wrap (freezer go between is ideal) to prevent a skin from forming, allow to cool completely. Do not cover with a lid – the plastic film is enough.
  • To make individual rolls, fold one-third of the short side of a sheet of pastry onto itself. Brush top of folded part with ghee and fold the ungreased third over the greased section.
    750 grams filo pastry, 200 grams ghee
    To make individual rolls, fold one-third of the short side of a sheet of pastry onto itself for Custard Rolls.
  • Brush top end of pastry with ghee.
    Brush top end of pastry with ghee for Custard Rolls.
  • Place 1½ generous tablespoons (30-35mls) of custard about 2cm in from bottom end. Roll pastry over filling and press down gently to even out the custard under the pastry taking care not to go too close to the sides. Roll again to completely enclose the filling.
  • Fold sides in towards filling and roll to end of pastry, sealing with a dab of ghee. Repeat with remaining pastry and custard.
  • Arrange rolls about 2cm apart, seam side down, onto baking trays lined with baking paper. Brush each roll with ghee. Rolls may be frozen at this point. If frozen, defrost completely before cooking.
  • Bake in a 200°C fan forced oven for 15-18 minutes, or until pastry is puffed and golden.
    Bake in a 200°C fan forced oven for 15-18 minutes, or until pastry is puffed and golden for Custard Rolls.
  • When still lukewarm dust with icing sugar and cinnamon and serve.
    100 grams icing sugar, 2 teaspoons cinnamon
    When still lukewarm dust with icing sugar and cinnamon and serve for Custard Rolls.

Notes

The lemon rind is used for flavouring – you can use lime or omit it completely if you prefer.

Nutrition

Calories: 239kcalCarbohydrates: 34gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 48mgSodium: 126mgPotassium: 119mgFibre: 1gSugar: 17gVitamin A: 129IUVitamin C: 3mgCalcium: 70mgIron: 1mg
Keyword Mima’s Favourites, Sweets