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  • Filling
  • 1 litre of Milk
  • 1 package of Phyllo Dough
  • 4 Eggs
  • 2 cups of Sugar
  • 1 cup Semolina
  • 1 tablespoon of Vanilla Extract
  • 1/2 cup of melted Butter
  • 1 Lemon Zest
  • 1 Lemon Juice
  • Syrup
  • 1 Lemon Peel
  • 3 cups of Water
  • 2 cups of Sugar
  • Cinnamon & Powder Sugar for topping optional


  • Add milk and eggs in a large sauce pan.
  • Add in the 1 cup of Semolina and stir.
  • Continue by adding in the sugar and Vanilla extract continue stirring.
  • Lemon zest and lemon juice should be added last. Stir on medium heat and until mix has thickened. Once it has thickened take off of heat and let it sit for a while.
  • In the meantime start to prepare the syrup by adding the sugar, lemon peel and water. Boil on medium heat until thick and set this aside to cool off. This must be cold before pouring onto the rolls.
  • There are a few ways that you can cut the phyllo to make the custard rolls. You can either cut them horizontally or vertically. I prefer to cut the phyllo sheets horizontally, it is much easier.
  • Place a tablespoon or more of the mixture into two buttered phyllo sheets and roll sheets into a cylinder. I made single servings so they are quite large, you can make them much smaller.
  • Butter a baking pan and place the rolled Flogeres side by side. Butter rolls, and bake at 180 degrees for 1 hr. or until golden brown and depending on your oven. When the rolls are ready pour cold syrup over hot rolls and let the syrup be absorbed. Top off with Cinnamon and Sugar powder.