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Custard filled filo pastry rolls with Krokos Kozanis (saffron)



    400g fillo pastry
    125g butter
    For the custard
    50g sliced butter
    1 tablespoon cornstarch
    80g fine semolina
    110g caster sugar
    500ml milk
    1 / 2 sachet powder Krokos Kozanis (saffron)
    For the syrup
    2,5 cups caster sugar
    1,5 cup water
    1 / 3 cup glucose syrup


Preheat the oven to 180°C. To make the syrup: In a saucepan, bring the sugar and water to a boil over medium-low heat. Reduce heat to low, and cook for 10 minutes. Remove from heat and set aside, to cool. In a bowl, whisk together the semolina, cornstarch and the sugar. In a large saucepan pour the milk and add Krokos Kozanis over medium heat. When the milk comes to a boil, gradually add semolina mixture stirring constantly until it thickens and comes to a full boil. Add the butter, remove from heat, and set aside. Keep warm. Fold each sheet of pastry in half, brush it with butter, place 2 tablespoon of custard at its end and roll it. Brush each roll with butter and place it in a buttered baking dish. Bake for 20-25’ in the oven, until the top crust is crisp and the custard filling has set. When the rolls come out of the oven, spoon the hot sugar syrup over them. Cool before serving

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