Phyllo Custard Cherry Rolls: the Recipe for a Crunchy, Creamy and Delicious Dessert!
One cherry pulls the other, or so the saying goes. Especially in summer. So, if you're a cherry lover, this dessert is just for you! These delightful Phyllo Custard Cherry Rolls are a perfect treat for any occasion, whether it's a family gathering, a festive celebration, or simply a weekend dessert. Combining the crispiness of phyllo pastry with the rich, creamy custard and the sweet-tart burst of cherries, this dessert is sure to impress anyone with a sweet tooth. Despite its seemingly lengthy ingredient list, this recipe is surprisingly easy to make, with straightforward steps that even novice bakers can follow. Ideal for lovers of layered, textured desserts, this pastry promises a rewarding baking experience and a delicious result that will leave everyone asking for seconds.
What Are Phyllo Custard Cherry Rolls?
Cherry rolls, with their layers of delicate pastry and sweet filling, have roots in European baking traditions, particularly in Central and Eastern Europe. These regions are renowned for their use of fresh, seasonal fruits in desserts, and cherries are a favorite choice during the summer months. Pastries like cherry rolls often feature phyllo or puff pastry, which provide a flaky, buttery texture that complements the juicy fruit filling. Historically, these treats were made to celebrate harvests and special occasions, showcasing the bounty of the season. Over time, cherry rolls have evolved and been adapted by various cultures, but they continue to be cherished for their delightful combination of flavors and textures, bringing a taste of European tradition to kitchens around the world.
Tips for The Best Cherry Rolls
- If using frozen phyllo pastry, allow it to thaw completely in the refrigerator overnight. Handle it gently to prevent tearing, and keep it covered with a damp cloth while working to avoid drying out.
- When making the custard cream, cook it over low heat and stir continuously to prevent it from burning or forming lumps. Adding the butter at the end will give it a rich, smooth texture.
- Make sure your oven is fully preheated to 180°C (350°F) before baking. An even, consistent temperature is key to achieving the perfect bake.
- Allow the pastry to cool slightly before serving. This will help the custard set properly and make the rolls easier to handle and slice.
What Are The Best Cherries to Use For This Recipe?
The best types of cherries to use for this recipe are sweet cherries like Bing or Rainier cherries. These varieties offer a perfect balance of sweetness and tartness, enhancing the overall flavor of the custard phyllo pastry. If you prefer a slightly more tart flavor, you can use sour cherries like Montmorency, but you may need to adjust the sugar accordingly.
Can I Use Frozen Cherries for This Recipe?
Yes, you can! Make sure to thaw and drain them well to remove excess moisture, which can prevent the pastry from becoming soggy. Adjust the sugar if needed, as frozen cherries might be slightly less sweet than fresh ones.
Can I Use Cherry Jam or Preserve Instead of Cherries?
Of course! However, reduce the amount of sugar in the recipe to balance the sweetness. Spread a thin layer of the jam or preserves over the phyllo pastry to prevent the dessert from becoming too sweet or soggy.
Can I Omit the Vanilla Pudding From the Custard?
Yes, you can. Instead, you can thicken the custard with cornstarch or flour. Use about 1-2 tablespoons of cornstarch or flour for every cup of milk, ensuring to whisk it well to avoid lumps. Adjust the flavor by adding a bit more vanilla extract if desired.
What Can I Use Instead of Phyllo Dough for These Rolls?
Instead of phyllo dough, you can use puff pastry. Puff pastry will provide a similarly flaky and buttery texture, though it will be slightly thicker and less delicate than phyllo. Ensure it is rolled out thinly to achieve the best results.
Why is My Phyllo Dough Soggy and Not Crunchy?
Phyllo dough can become soggy instead of crunchy if it absorbs too much moisture from the filling or if it wasn't baked long enough. To prevent this, ensure the filling is not too wet, brush each layer of phyllo with melted butter to create a barrier, and bake until the pastry is golden and crisp.
Can I Make These Cherry Rolls Ahead of Time?
Of course! Prepare and bake them as directed, then store them in the refrigerator for up to two days. Reheat in the oven before serving to restore their crispness and ensure they are warmed through.
Can I Freeze These Cherry Rolls?
Absolutely! After baking, let them cool completely, then wrap them tightly in plastic wrap and aluminum foil or place them in an airtight container. They can be frozen for up to three months. To serve, thaw them in the refrigerator overnight and reheat in the oven to restore their crispness.
More Cherry Recipes for Your Summer
How to Store Phyllo Custard Cherry Rolls
Store any leftover cherry rolls in an airtight container in the refrigerator. They will keep for up to 3 days. To maintain their crispness, reheat them in the oven before serving.
Ingredients
How to Make Phyllo Custard Cherry Rolls
In a bowl, start mixing together the sugar, the egg, the egg yolk and the vanilla extract to start preparing the cream.
In a bowl, start mixing together the sugar, the egg, the egg yolk and the vanilla extract to start preparing the cream.
Once the ingredients have mixed together, add the milk and the vanilla pudding, mixing to dissolve the pudding. Move on the stove, cooking over low heat, stirring constantly.
Once the ingredients have mixed together, add the milk and the vanilla pudding, mixing to dissolve the pudding. Move on the stove, cooking over low heat, stirring constantly.
Once the cream has thickened, add the butter and keep stirring to melt it in, then remove the cream from the heat and let it cool down.
Once the cream has thickened, add the butter and keep stirring to melt it in, then remove the cream from the heat and let it cool down.
In another bowl, mix together the egg, the sugar and the vanilla extract.
In another bowl, mix together the egg, the sugar and the vanilla extract.
They have to reach a frothy consistency.
They have to reach a frothy consistency.
Pour in the oil and the yogurt, then keep mixing to incorporate them.
Pour in the oil and the yogurt, then keep mixing to incorporate them.
Finally, add the semolina and the baking powder, stirring them in until they have incorporated completely.
Finally, add the semolina and the baking powder, stirring them in until they have incorporated completely.
In another bowl, mix the pitted cherries with the sugar, the semolina and the melted butter until they are all well coated.
In another bowl, mix the pitted cherries with the sugar, the semolina and the melted butter until they are all well coated.
Spread each phyllo pastry sheet with the prepared mixture, creating at least 3 different layers.
Spread each phyllo pastry sheet with the prepared mixture, creating at least 3 different layers.
Fill on one side with the prepared cream and the candied cherries.
Fill on one side with the prepared cream and the candied cherries.
Fold the edges, then roll the phyllo dough into a long roll.
Fold the edges, then roll the phyllo dough into a long roll.
Transfer to a baking pan lined with parchment paper, brush with a mixture of milk and egg yolk, then bake at 350°F (180°C) for about 30 minutes.
Transfer to a baking pan lined with parchment paper, brush with a mixture of milk and egg yolk, then bake at 350°F (180°C) for about 30 minutes.
Let the rolls cool slightly before cutting them into slices.
Let the rolls cool slightly before cutting them into slices.
Decorate the rolls with abundant powdered sugar.
Decorate the rolls with abundant powdered sugar.
Enjoy!
Enjoy!
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