How to Make Filled Phyllo Rolls

  • 01 of 09

    Introduction

    Galaktoboureko rolls - custard-filled phyllo
    Galaktoboureko rolls. N. Gaifyllia

    For the purpose of this photo step-by-step, the recipe for Custard-Filled Phyllo Rolls is being used. This is an adaptation of the famous and fabulous recipe for Galaktoboureko; however, the rolls can be filled with many of the wonderful fillings used in Greek filled phyllo pies.

    Defrost the phyllo dough in the refrigerator the day before. Bring the phyllo to room temperature before beginning, and do not open the package until the filling has been prepared and you're ready to start making the pastry.

    When you do open it, keep unused portion covered with a piece of waxed paper or plastic wrap and a cool damp towel.

    Make sure your hands are dry when handling.

    Continue to 2 of 9 below.
  • 02 of 09

    Fold the Phyllo Sheet in Half

    Fold the phyllo and brush with butter or oil
    Fold the phyllo and brush with butter or oil. N. Gaifyllia

    Fold the sheet in half across the length.

    Brush the top lightly with butter or oil.

    Continue to 3 of 9 below.
  • 03 of 09

    Add the Filling

    Add filling to the phyllo roll
    Add filling to the phyllo roll. N. Gaifyllia

    Place filling (about 2 to 2 1/2 tablespoonfuls) across the bottom of the phyllo (shorter side), about 1 inch in from the bottom and 1 1/2 to 2 inches in from the sides.

    Continue to 4 of 9 below.
  • 04 of 09

    Roll Phyllo Over the Filling

    Roll up the phyllo
    Start to roll up the phyllo. N. Gaifyllia

    Fold the phyllo up over the filling from the bottom, and roll up two or three times.

    Continue to 5 of 9 below.
  • 05 of 09

    Fold in One Side

    Fold in one side
    Fold in one side of the phyllo. N. Gaifyllia

    Fold in one side of the phyllo.

    Continue to 6 of 9 below.
  • 06 of 09

    Fold in the Other Side

    Fold in the other side
    Fold in the other side of the phyllo. N. Gaifyllia

    Fold the other side in to create a straight channel for rolling.

    Note: Rolling it up two or three times before folding the sides in will help prevent the custard from breaking through the phyllo as it cooks.

    Continue to 7 of 9 below.
  • 07 of 09

    Roll up the Pastry

    Roll up the phyllo
    Roll up the phyllo to create the filled packet. N. Gaifyllia

    Roll the pastry up into a packet.

    If it looks as though the phyllo is stressing (which may cause it to break), lightly brush with oil or butter (depending on the recipe).

    Continue to 8 of 9 below.
  • 08 of 09

    Place in Baking Pan

    Filled roll
    Place filled roll in baking pan. N. Gaifyllia

    Place the completed filled roll in a non-stick, oiled, or buttered (per recipe) baking pan with the open end down.

    Continue to 9 of 9 below.
  • 09 of 09

    Bake as Per Recipe Directions

    Place rolls in baking pan
    Place rolls in baking pan and bake. N. Gaifyllia

    Place filled rolls closely together (do not squash) in the baking pan, brush with oil or butter according to recipe directions, and bake.