Gulash Rolls with Custard Filling (Serves 8)
i sweet
For the Gulash Rolls:
500 g fresh phyllo dough
200 g butter (melted)
For the Custard:
6 egg yolks
50 g cornstarch
1 liter milk
3 g vanilla
80 g sugar
For Garnishing:
100 g crushed hazelnuts
100 g honey
Preparation:
1. Roast the hazelnuts in the oven for 10 minutes.
2. For the custard: Heat the milk with vanilla on the stove.
3. Whisk together the egg yolks, cornstarch, and sugar.
4. Gradually add the hot milk to the egg mixture while whisking.
5. Cook the mixture on low heat, stirring continuously until thickened.
6. Let it cool, then cover and set aside.
7. For the Gulash Rolls:
Cut the phyllo dough into halves and brush with melted butter.
Roll each half of the dough into a cylinder shape and arrange them on a baking sheet, brushing with more butter.
Bake at 170°C for 15 minutes or until golden.
8. Once cooled, fill the rolls with the custard and drizzle with honey. Garnish with crushed hazelnuts
500 g fresh phyllo dough
200 g butter (melted)
For the Custard:
6 egg yolks
50 g cornstarch
1 liter milk
3 g vanilla
80 g sugar
For Garnishing:
100 g crushed hazelnuts
100 g honey
Preparation:
1. Roast the hazelnuts in the oven for 10 minutes.
2. For the custard: Heat the milk with vanilla on the stove.
3. Whisk together the egg yolks, cornstarch, and sugar.
4. Gradually add the hot milk to the egg mixture while whisking.
5. Cook the mixture on low heat, stirring continuously until thickened.
6. Let it cool, then cover and set aside.
7. For the Gulash Rolls:
Cut the phyllo dough into halves and brush with melted butter.
Roll each half of the dough into a cylinder shape and arrange them on a baking sheet, brushing with more butter.
Bake at 170°C for 15 minutes or until golden.
8. Once cooled, fill the rolls with the custard and drizzle with honey. Garnish with crushed hazelnuts