Galaktoboureko Rolls with Orange Blossom Water & Aegina Pistachios

Bring the milk, sugar, and cornflour to a gentle boil over medium heat, stirring continuously until the mixture thickens. Remove from heat and stir in the heavy cream and orange blossom water.

In a separate pot, bring the sugar and water to a boil over high heat without stirring. Add the lemon juice and boil for an additional 2 minutes. Remove from heat and stir in the or-ange blossom water.

Unwrap the Chrysi Zymi Filo Pastry for Sweet Pies. Cut the sheets lengthwise into three strips. Then cut one stack of strips in half to create shorter pieces.

Take one long strip and place a short strip across its base to form a cross shape. Place 1 tablespoon of custard in the center of the short strip. Fold the edges of the short strip over the filling to enclose it completely, then roll up using the long strip.
Brush each roll with the cornflour and water slurry. Repeat the process until all the custard is used.

Fry the rolls in plenty of hot sunflower oil until golden brown. Transfer them to paper towels to absorb excess oil.

While still warm, dip each roll into the syrup for 2–3 minutes.

Transfer to a serving platter and sprinkle generously with crushed Aegina pistachios.