Custard-Filled Fried Filo Rolls

Golden crispy on the outside, creamy and velvety on the inside, and finished with a dusting of powdered sugar—these treats are perfect for dessert or an indulgent snack.

Ingredients

For the Custard Filling:

• 2 cups (500 ml) whole milk
• 3 tablespoons cornstarch
• 3 tablespoons all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter

For the Pastry Rolls:

• 10 sheets of phyllo (filo) dough (keep covered with a damp cloth while working to prevent drying)
• 2 tablespoons melted butter or neutral oil (such as sunflower or canola oil), for brushing
• Vegetable oil, for frying

For Garnish:

• Powdered sugar, for dusting

Instructions

Step 1: Prepare the Custard Filling

1. In a medium saucepan, whisk together the milk, cornstarch, flour, sugar, and egg yolk until smooth and lump-free.
2. Place the saucepan over medium heat and cook, stirring constantly with a whisk or silicone spatula. As the mixture heats, it will begin to thicken.
3. Once the custard becomes thick and creamy (similar to pudding), remove it from the heat.
4. Stir in the vanilla extract and butter until fully incorporated.
5. Transfer the custard to a bowl, cover the surface with plastic wrap (to prevent a skin from forming), and let it cool to room temperature. Then refrigerate for 30–60 minutes until it firms up slightly.

Step 2: Assemble the Rolls

1. Lay one sheet of filo dough on a clean, dry surface. Brush it lightly with melted butter or oil.
2. Cut the filo sheet in half or thirds depending on the size you want.
3. Spoon about 1–2 tablespoons of the chilled custard onto the short end of the filo strip.
4. Fold in the sides and roll up tightly like a cigar or spring roll.
5. Seal the edge with a dab of water or a small amount of the melted butter.
6. Repeat this process with the remaining filo sheets and custard.

Tip: Keep unused filo dough covered with a slightly damp cloth to prevent it from drying out.

Step 3: Fry the Rolls

1. In a deep frying pan or skillet, heat vegetable oil over medium-high heat until hot (about 170–180°C or 340–360°F).
2. Carefully place a few rolls at a time into the hot oil. Do not overcrowd the pan.
3. Fry the rolls until they are golden brown and crispy on all sides, turning occasionally. This should take about 2–3 minutes per batch.
4. Use a slotted spoon to remove the rolls and place them on a plate lined with paper towels to drain excess oil.

Step 4: Garnish and Serve

1. Once the rolls are slightly cooled but still warm, generously dust them with powdered sugar.
2. Serve immediately for the best crispy texture, though they can also be enjoyed at room temperature.

Storage & Tips

• These rolls are best eaten fresh and warm.
• You can store the assembled (but not fried) rolls in the refrigerator for up to 24 hours, covered tightly.
• If you prefer a lighter version, you can bake them in a preheated oven at 375°F (190°C) for about 20–25 minutes until golden, brushing the tops with butter before baking.