Custard-Filled Phyllo Rolls (4 Servings)
i sweet
For the Phyllo:
500g fresh phyllo dough
120g butter
For the Custard:
3 egg yolks
25g cornstarch
500ml milk
2g vanilla
40g sugar
For Decoration:
100g hazelnuts
100g honey
Instructions:
For the Hazelnuts:
Place the hazelnuts on a baking tray and toast them in the oven for 10 minutes.
For the Custard:
Heat the milk with vanilla over medium heat.
Whisk the egg yolks with cornstarch and sugar.
Gradually add the hot milk to the egg mixture, whisking constantly.
Return the mixture to the heat and stir until it thickens. Cover and set aside to cool.
For the Phyllo Rolls:
Cut the phyllo dough into two halves and brush with melted butter.
Roll the dough into cylinders and place them on a baking tray, then brush with butter.
Bake at 170°C for 15 minutes or until golden brown. Allow to cool completely.
Once cooled, fill the rolls with the custard, drizzle with honey, and sprinkle with crushed hazelnuts
500g fresh phyllo dough
120g butter
For the Custard:
3 egg yolks
25g cornstarch
500ml milk
2g vanilla
40g sugar
For Decoration:
100g hazelnuts
100g honey
Instructions:
For the Hazelnuts:
Place the hazelnuts on a baking tray and toast them in the oven for 10 minutes.
For the Custard:
Heat the milk with vanilla over medium heat.
Whisk the egg yolks with cornstarch and sugar.
Gradually add the hot milk to the egg mixture, whisking constantly.
Return the mixture to the heat and stir until it thickens. Cover and set aside to cool.
For the Phyllo Rolls:
Cut the phyllo dough into two halves and brush with melted butter.
Roll the dough into cylinders and place them on a baking tray, then brush with butter.
Bake at 170°C for 15 minutes or until golden brown. Allow to cool completely.
Once cooled, fill the rolls with the custard, drizzle with honey, and sprinkle with crushed hazelnuts