This sweet dish is one of most the popular Mediterranean sweet recipes. The fragrance of the rolls topped with the syrup, makes you think about the spring, its vibrant colors, and aromas. This Mediterranean sweet dish you can find in almost every pastry in the middle east. It is also very easy to make, so give it a try.
I will make the original recipes where the roles are fried. However, the healthier way this dish is to bake the rolls and instead of sugar syrup, you can us honey.
Phyllo sheets / 1 package phyllo thawed at room temperature Cream for the filling Sugar syrup or honey
1 ½ cup of fresh milk 1 ½ tablespoon cornstarch 1 ½ tablespoon fine corn semolina
Combine and mix the cream ingredients in a saucepan over medium heat. Whisk constantly until the mixture thickens and starts boiling. Once ready, set aside the cream to cool.
1 cup of sugar ½ cup of water ½ tablespoon of lemon juice ½ teaspoon of lemon and orange zest combined. Put the sugar, water, and lemon juice in a saucepan over high or medium heat. Bring the mix to a boil, then add the lemon and orange zest. Reduce the heat and let it simmer for 2 minutes. Use the syrup when it is cooled.
Remove the phyllo from the plastic wrap Divide the sheets into 2 equal parts Cover the phyllo with a dry and clean kitchen towel to prevent them from becoming dry Lay 2 sheets of phyllo on the countertop Place 1 tablespoon of the cold cream in the center of the phyllo sheet Wrap and roll – create a cylinder-shaped roll Put aside on a parchment paper Freeze for 20 minutes Fry over a medium temperature until golden crispy
Cover a baking tray with parchment paper Place the rolls in the tray Brush the rolls with oil Bake until golden and crispy
Always store at 45 °F to 55°F or 7°C to 12.8°C
Usually, milk is sterile when secreted. It could be contaminated by bacteria before leaving the udder if the beast has had an infectious disease. Further infection of the milk can occur during milking the cow, improper handling, unsanitary storage, and after pasteurization. The ingestion of raw milk can cause diseases, such as tuberculosis, brucellosis, and typhoid fever. Yet, most Bacteria in milk are destroyed during pasteurization, and it is the main reason why we must never consume raw milk.
The outbreaks related to raw milk consumption are linked to Bacillus cereus, Listeria monocytogenes, Yersinia enterocolitica, Salmonella species, and Escherichia coli O157: H7. Molds, such as species of Aspergillus, Fusarium, and Penicillium, have the potential to grow in milk and dairy products.
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