Author Topic: Apricot Custard Rolls  (Read 5787 times)

Offline achookwoman

  • Hero Member
  • *****
  • Posts: 21607
    • View Profile
    • Chook woman
Apricot Custard Rolls
« on: October 17, 2010, 11:25:53 am »
This is a classic Greek pastry with a twist. The recipe is from Dan Lepard, via The Guardian Newspaper, and adapted to the TMX. It serves 6, (12 rolls), and can be made ahead. Although very easy, would be suited to a sophisticated dinner party.
It is a variation of the Greek galaktoboureko.

400g milk
1 large egg
25g semolina
1 heaped teaspoon of corn flour
175g caster sugar
125g dried Apricots.
75g butter or Rice Bran oil spray
6 sheets of filo pastry
Flaked almonds
juice of 1/2 a large lemon
Seeds from 3 green Cardamon pods
1 to 2 Tablespoons of Rose water, (not essence)

DO

Place Apricots in TMX bowl and press TURBO 3 times, until small pieces are formed, NOT paste
Set aside and scrape out bowl
Place in bowl, milk, egg , semolina.cornflour and 25g of sugar, Zap for 7 seconds, speed 5.
Cook,7 mins/100 /speed 2.
Add apricots and stir in, 5 sec./speed2.
Pour into a large flat plate to cool.

If using butter, melt on stove.

Set oven to 190 ff

Take a sheet of Filo with long side facing you. Brush with butter or spray with oil. Place another sheet on top.
Cut into 4 even strips. That is from front to back.
Take 1 generous Tablespoon of Apricot mix and place on short edge and roll up. Make sure that no mixture pokes out the end.
Place on lined oven tray.
Repeat until you have 12 rolls on tray. It may help to divide the mixture into 12 before you start to roll

Brush with butter or spray with oil when all rolls are on tray.
Sprinkle with Almonds, and spray again.

Bake 25 to 30 mins, until the rolls are light brown

While rolls are cooking , make syrup.
In a saucepan on the stove, boil together for 1 minute , sugar , cardamon seeds,lemon juice and 75 mls of water. Leave to cool and then add rose water.

When rolls are cooked, place into a serving dish with a small edge. Pour over syrup
Serve at room temperature.
Posted by elizabeth at 1:32 AM



« Last Edit: February 24, 2012, 08:59:02 am by achookwoman »

Offline judydawn

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 39955
    • View Profile
Re: Apricot Custard Rolls
« Reply #1 on: October 17, 2010, 11:28:33 am »
Sounds interesting Chookie and they look great, love filo pastry.
« Last Edit: October 17, 2010, 02:25:47 pm by judydawn »
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline Thermomixer

  • Hero Member
  • *****
  • Posts: 8369
    • View Profile
    • Thermomixer
Re: Apricot Custard Rolls
« Reply #2 on: October 17, 2010, 11:55:58 am »
Yum Chookie.  That is superb !!!!  Great work indeed.
Thermomixer in Australia

http://thermomix-er.blogspot.com/ - my blog

http://thermomixmagic.blogspot.com/ - our joint blog in Oz - please feel free to join us.

Offline JulieO

  • Hero Member
  • *****
  • Posts: 5077
    • View Profile
Re: Apricot Custard Rolls
« Reply #3 on: October 17, 2010, 12:32:13 pm »
Chookie they sound and look really good.  Another thing for my to do list.  :D

Offline cookie1

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 37202
    • View Profile
Re: Apricot Custard Rolls
« Reply #4 on: October 18, 2010, 06:12:43 am »
Chookie, I love your recipes, they always work so well for me and we all love them. This is one to impress the guests.
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/

Offline droverjess

  • Hero Member
  • *****
  • Posts: 3902
    • View Profile
Re: Apricot Custard Rolls
« Reply #5 on: April 03, 2015, 08:43:40 pm »
Could this be made with frozen raspberries do you think?

First post with changed forum eek!

Thanks

Offline achookwoman

  • Hero Member
  • *****
  • Posts: 21607
    • View Profile
    • Chook woman
Re: Apricot Custard Rolls
« Reply #6 on: April 03, 2015, 08:53:43 pm »
DJ, worth a try but not sure you would get the same texture that you get from Apricots.

Offline droverjess

  • Hero Member
  • *****
  • Posts: 3902
    • View Profile
Re: Apricot Custard Rolls
« Reply #7 on: April 03, 2015, 11:11:13 pm »
Ok will use apricots. I have diced organic ones so presume blitz less. Darker in colour but no sulphites.
Can I make day before  it tomorrow for eastern Sunday lunch or will they go soggy?
Thanks DJ