INSTRUCTIONS
01/10

 

Place a small saucepan over medium heat and add the milk.

 

Warm it up until it’s hot but not boiling. In a large bowl, whisk together the egg yolks and the sugar until the mixture becomes pale.

 

Gradually stir in the flour, along with the vanilla and the orange zest, until everything is well combined. Slowly pour orange juice, whisking it into the mixture. Gradually add the warm milk, whisking constantly. Return the mixture to the saucepan.

 

Cook over low heat, stirring with a heat-resistant spatula, until the cream thickens. Add the butter and stir until it melts and is fully incorporated.

 

Transfer the cream to a baking dish or tray and cover its surface directly with plastic wrap to prevent skin from forming. Let the cream cool completely before filling the pastry.

 

Lay the filo sheets on a clean work surface. Cut them half lengthwise.

 

Place two half-sheets on top of each other, brushing each one with melted butter before stacking. At the shorter end of the layered sheets, place about 2 tablespoons of the cooled orange cream. Fold in the edges and roll the sheets up to form a secure roll. Place each roll on a baking tray.

 

Repeat with the remaining filo sheets and orange cream. Lightly brush each roll with the beaten egg. Preheat the oven to 230°C (fan setting). Bake the rolls for 8–10 minutes or until they are golden.

 

While the rolls are baking, melt the dark chocolate in a double boiler (bain-marie).

 

Remove the filo rolls from the oven and let them cool. Use a pastry brush to cover one side of each roll with the melted dark chocolate. Allow the chocolate to set before serving.
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