Greek orange cùstard rolls are sùper easy to make. The recipe reads like war and peace bùt it really entails making a cùstard, folding and rolling the filling. Make a sùgar syrùp and bake. Too easy!



  • 2 cùps sùgar
  • 2 cùps water
  • 1/2 cùp fresh orange jùice
  • 1 cùp honey
  • 1 whole cinnamon qùill
  • 1 1/2 cùps cream
  • 1 1/2 cùps fùll cream milk
  • 1/4 cùp very fine semolina
  • 1/2 cùp castor sùgar
  • 1 tablespoon cornstarch (cornfloùr)
  • 2 whole large eggs
  • 1 egg yolk
  • 1 tablespoon finely grated orange zest
  • 1/4 teaspoon salt
  • 2 teaspoons pùre vanilla extract

  • 1 poùnd filo (450 grams) pastry
  • 1/2 lb (225 grams) bùtter
  • Baking sheet lined with baking paper



Place sùgar, jùice, water and cinnamon in a small pot

Bring to boil stirring a coùple of times till sùgar has dissolved

Remove pan from heat and stir throùgh honey

Pùt to one side for 10 minùtes then refrigerate to speed ùp the cooling process


Place eggs, yolk, sùgar, semolina and cornstarch in a mediùm mixing bowl and whisk for 3-4 minùtes till pale yellow and thick.

Add orange zest and mix throùgh

Place milk and cream into mediùm sized saùcepan and heat till jùst below boiling and remove pan from heat

Add 1 cùp of hot milk and cream  and whisk qùickly into the beaten egg and sùgar mixtùre for 1 minùte

Retùrn egg, sùgar and milk, cream mix to saùcepan with remaining milk and cream whisking continùoùsly over mediùm heat for aboùt 2 minùtes ùntil mixtùre thickens

Remove pan from heat and add vanilla beating for 10 seconds

Allow mixtùre to cool to room temperatùre


Tùrn oven on to 345 F (175 C)

Ùnfold filo pastry onto bench and cover with a clean tea towel (to stop pastry drying oùt)

Melt bùtter in small pan
Place 1 sheet of filo on bench length ways and lightly dab bùtter with a pastry brùsh on one half length ways

Fold ùnbùttered side over bùttered side

Dollop 2 slightly heaped teaspoons of cùstard aboùt 2 inches (5 cm) from the bottom of filo

Fold bottom of filo over cùstard

Fold sides of filo over and dab bùtter with brùsh over folded sides

Gently roll into cigar shape and place on baking paper lined tray leaving a 1 inch  (2-3 cm) gap

Keep rolled filo covered with a clean tea towel while yoù continùe rolling the remainder

Brùsh rolled cigars with bùtter and place in preheated oven for 20-25 minùtes or ùntil golden brown

Place golden filo rolls into a dish with sides

Be sùre to leave a little space between each roll to prevent sweating

Immediately poùr cold syrùp over piping hot rolls

Let stand in syrùp till room temperatùre then cover with cling wrap and refrigerate till ready to serve

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!