Greek Custard Pie Rolls

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sugar 3 glasses

water 2 glasses

lemon 1 zest and juice

milk 1 liter

butter 250 gr.

sugar 1 1/2 glass

semolina (thin) 1 glass

vanilla powder 2

eggs 5

filo pastry 1 package


1. In a saucepan put all the ingredients for the syrup and bring to a boil, simmer for 10 more minutes sharp. In a bowl beat the eggs, the sugar and the vanilla powder for 5 minutes until fluffy.

2. In a pan heat the milk at low heat. When the milk is warm add the semolina and whisk constantly until slightly thickened. Add the mixture of the eggs and the sugar. Stir constantly until you have a nice cream, remove it from the heat, add a spoonful of butter and stir.

3. Let the mixture slightly cool. Roll out the filo pastry and cut it into 3 equal pieces(see photos below).Melt the remaining butter in a saucepan. Line two pieces of the pastry one next to the other(see photos below).Butter them and place a thin line of the cream across the bottom of the pastry.

4. Fold the edges, roll them up and then twist. Follow the same procedure with the remaining sheets of pastry. Line them into a buttered roasting pan. Brush them with the remaining butter and bake in preheated oven at 180 degrees for 30-40 minutes approximately until golden. Remove from the oven and pour the cool syrup over each warm custard roll. Let them absorb the syrup and serve.

Bon Appetit!

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