A variation on the Greek pastry galaktoboureko, flavoured with slivers of apricot and rosewater.
400ml milk, any sort
1 large egg
25g semolina
1 heaped tsp cornflour
175g caster sugar
125g dried apricots, cut into slivers
75g butter
200g filo pastry, thawed
flaked almonds
juice of 1/2 lemon
seeds from 3 cardamom pods
1 – 2 tbsp rosewater
In a saucepan whisk the milk, egg, semolina, cornflour and 25g sugar. Bring to the boil, simmer for a mixture then stir in the apricots, spoon onto a dinner plate and leave to cool. Heat the butter in a saucepan until the sizzling slows and it begins to slightly brown then pour into a bowl. Take a sheet of filo and brush lightly with butter, lay another sheet on top, brush again with butter then cut into 12cm wide strips. Place a heaped tablespoon of the filling at the end of one strip, fold edges in to part cover the filling, and roll like a spring roll. Place seam-side down on a tray lined with buttered foil and repeat with the rest. Brush with more butter, scatter with almonds and bake at 190°C/fan 170°C/375°F/gas 5 for 25-30 minutes till golden. Boil 75ml water with 150g sugar, lemon juice, and cardamom seeds for a minute then leave till warm. Stir in the rosewater and pour over the rolls. Serve at room temperature.
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