Greece’s famous desserts are Galaktoboureko and Baklava, with the main ingredients being phyllo, custard, walnuts, honey and cinnamon. This rose phyllo dessert combines these delicious flavours together, which features crispy phyllo filled with creamy custard and topped with chopped walnuts, honey and cinnamon.
Firstly, you bake the phyllo to make it quite crunchy, then pour over the custard and allow it to set. Finally, you drizzle generous amounts of honey and walnuts.
The end result is nothing short of absolute deliciousness and tastes incredible when served warm!
Ingredients →
- 20 x sheets phyllo pastry
- 100 x grams butter
- 1 x cup sugar
- 3 & 1/4 x cups milk
- 6 x eggs
- 2 x tablespoons cornflour
- 2 x teaspoons vanilla sugar
- honey, for drizzling
- chopped walnuts, for garnishing
- cinnamon, for sprinkling
Method →
- Melt butter in a small saucepan.
- Grease and line a 40cm round baking tin with baking paper.
- Using 1 sheet of phyllo pastry at a time, lightly brush with melted butter and bunch it up into a rose shape, they should be about 6cm high.
- Gently place into baking dish and continue process till all phyllo sheets are rolled into rose shapes and placed in baking tin.
- Drizzle remaining butter on top of all phyllo roses and sprinkle with cinnamon. Place in 180 degrees (preheated oven) and bake for 25 minutes.
- In the meantime, to make the custard add eggs, sugar and vanilla sugar in a bowl and whisk well. Heat 3 x cups milk in a small saucepan and slowly pour into egg mixture and whisk again for a few minutes.
- In a small bowl add your cornflour and 1/4 x cup of cold milk. Stir until it becomes a soft paste like texture.
- Add cornflour into cream mixture and mix.
- Remove baking tin from oven and slowly pour custard mixture over the entire tin. Making sure it goes in between the roses and on top of them.
- Place back in oven and bake for another 35 minutes or till custard is set.
- Allow to cool for a few minutes then drizzle with honey, garnish with walnuts and sprinkle again lightly with cinnamon.
*Recipe from flavours flair
