The recipe for the sweet rose cake with phyllo dough and cream is a quick idea because I use ready-made phyllo dough found near puff pastry, brisée pastry etc. at the supermarket.
From what I’ve read, the origin of the dessert is Greek, if only because it uses a dough that Greek cuisine uses for many other sweet and savory recipes.
***************I have opened a free recipe channel open to everyone on WhatsApp, no notifications and no sound, which you can join by clicking the link here https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe! ***************
IF YOU LOVE GREEK CUISINE RECIPES LIKE I DO, HERE ARE 5 AMAZING RECIPES BELOW!
- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Greek
- Seasonality: All seasons
Ingredients for SWEET ROSE WITH PHYLLO DOUGH AND CREAM
- 1 package phyllo dough
- 2 oz butter (very soft)
- 1 3/4 cups whole milk
- 4 egg yolks
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1 teaspoon vanilla extract (or the peel of untreated lemon)
- to taste ground cinnamon
Tools for SWEET ROSE WITH PHYLLO DOUGH AND CREAM
- Brushes
- Molds
FOR THE PREPARATION OF THE SWEET ROSE CAKE WITH PHYLLO AND CREAM
prepare a very clean damp towel because phyllo dries quickly and we need to protect it as we use it with the damp cloth!
Line the mold with parchment paper and take the first sheet of phyllo, brush it lightly with very soft butter, and fold it accordion-style, placing the spiral tightly at the center of the mold.
CONTINUE to butter and fold the phyllo sheets accordion-style and widen the spiral until it reaches the edges of the baking tin!
Bake at 338/356°F for about 10/15 minutes until well golden.
For the custard, heat the milk with the vanilla extract and simultaneously mix the yolks vigorously with the sugar.
Also add the sifted cornstarch and after mixing everything, pour in the hot milk slowly.
Mix very well with a hand whisk and carefully pour the warm cream between the crispy folds of the SWEET ROSE phyllo cake.
Put everything back in the oven for another 15/20 minutes, and voilà, the flower cake with phyllo and cream is ready to be served cold, dusted with a little cinnamon!
Enjoy your meal! Annalisa
STILL ON THE TOPIC OF PHYLLO DOUGH
here’s another caloric and super delicious Greek dessert!
BAKLAVA read the recipe here → https://blog.giallozafferano.it/asilannablu/baklava-dolce-greco/
THANK YOU, CATE FOR the name, ahem ahem!
POSSIBLE VARIATION: INSTEAD OF PUTTING CUSTARD, MAKE A VANILLA PUDDING WITH STORE-BOUGHT PACKETS AND POUR THIS BETWEEN THE PHYLLO DOUGH FOLDS!
