|Home Our story Our location
|Clackline Valley Olives recipies
Sweet Custard Rolls
Vanilla custard in filo pastry
3 cups milk
1/2 cup coarse semolina
1/4 cup rice flour
2/3 cup caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
14 sheets filo pastry
2 tablespoons unsalted butter melted
1 tablespoon CLACKLINE VALLEY OLIVES extra virgin olive oil
2 tablespoons icing sugar
1/2 teaspoon ground cinnamon
Preparation time:15 minutes + 10 minutes standing
Cooking time:50 minutes
Grease a 32 x 28cm oven tray.
Peel lemon rind into three strips 1 x 5cm long.
Combine rind with milk in heavy-based pan.
Stir over low heat until almost boiling.
Reduce heat and simmer, covered, 10 minutes.
Remove pan from heat; leave to cool for 10 minutes.
Using electric beaters, beat semolina, rice flour, sugar and eggs on low speed 2 minutes or until smooth.
Add milk gradually beating thoroughly after each addition.
Return mixture to pan.
Stir over medium heat 10 minutes or until mixture boils and thickens.
Remove custard from heat, stir in essence.
Cover surface of custard with plastic wrap to prevent skin forming, allow to cool.
Preheat oven to moderate 180 c.
Place all the sheets of pastry onto the work surface.
Using a sharp knife or scissors, cut filo widthways into three even pieces.
Brush one piece with combined butter and oil, top with a second piece.
Brush one narrow end with butter and oil mixture.
Place 2 tablespoons of custard 2cm in from opposite end.
Roll pastry over filling.
Fold ends in towards filling; roll to end of pastry.
Repeat with remaining pastry and custard.
Arrange rolls onto prepared tray about 2cm apart.
Brush with remaining butter and oil mixture.
Bake 30 minutes or until pastry is puffed and lightly golden.
Serve warm, dusted with combined icing sugar and cinnamon.
While working keep filo pastry covered with a clean damp cloth to prevent drying out.
Cover the assembled rolls to prevent the pastry drying.