Cherry and Custard Phyllo Roll

I don’t even know whether I would classify this as a dessert. Surely it is, but it’s one of those desserts you can eat also for breakfast and as a snack, making it one of the best, am I right?

Its combination of pastry, creamy custard and tangy cherries creates a symphony of flavours that are both comforting and sophisticated. The texture is equally remarkable, with the crunch of the phyllo pastry giving way to the soft, velvety custard and bursts of juicy fruit.

This dessert is perfect for sharing and makes an excellent choice for gatherings and celebrations. Its impressive presentation adds a touch of elegance to any table, while its approachable ingredients and method ensure that anyone can create it at home. The aroma that fills the kitchen during baking is irresistible, evoking warmth and anticipation for the treat that awaits.

It's really a dessert that feels equally at home as a centrepiece for festive occasions or as a simple treat to accompany a cup of tea.

Combine 200 ml of milk with the vanilla custard mix and sugar until combined, then add the rest of the milk into a pot. Bring the milk to a boil over medium heat, then remove from the heat and slowly add the mixed custard while whisking vigorously until incorporated. Cook the custard for another 2-3 minutes over low heat while whisking continuously, and once thickened, remove from heat, cover with a plastic foil and leave it to cool down to room temperature.

Mix the eggs with granulated and vanilla sugar for 2 minutes until creamy, then add yoghurt and oil and give it a mix. Add cornstarch and baking powder, and mix until combined.

Prepare a large casserole dish and brush it with a bit of oil.

You will have 3 rolls and for each roll you will need 4 phyllo sheets. Take one sheet of phyllo dough and brush it with the batter. Stack 3 phyllo sheets one onto the other, layered with batter and cover with the last, forth phyllo sheet.

Divide the custard into 3 parts, and layer the custard over the last sheet. Spread a third of the pitted cherries over the custard and roll into a log.

Place the 3 rolls into the oiled casserole dish, and brush with the leftover batter.

Bake in a preheated oven at 180°C/356°F for 30 minutes. Leave to come to room temperature and cut into pieces.

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Cherry and Custard Phyllo Roll

Yield: 15

Ingredients

• Vanilla custard mix - 110 g
• Milk - 200 ml + 800 ml
• Granulated sugar - 9 tablespoons
• Eggs - 3
• Yoghurt - 200 ml
• Vegetable oil - 200 ml
• Cornstarch - 70 g
• Baking powder - 2 teaspoons
• Vanilla sugar - 1 tablespoon
• Phyllo dough - 500 g (12 sheets)
• Cherries - 500 g

Instructions

1. Combine 200 ml of milk with the vanilla custard mix and sugar until combined, then add the rest of the milk into a pot. Bring the milk to a boil over medium heat, then remove from the heat and slowly add the mixed custard while whisking vigorously until incorporated. Cook the custard for another 2-3 minutes over low heat while whisking continuously, and once thickened, remove from heat, cover with a plastic foil and leave it to cool down to room temperature.
2. Mix the eggs with granulated and vanilla sugar for 2 minutes until creamy, then add yoghurt and oil and give it a mix. Add cornstarch and baking powder, and mix until combined.
3. Prepare a large casserole dish and brush it with a bit of oil.
4. You will have 3 rolls and for each roll you will need 4 phyllo sheets. Take one sheet of phyllo dough and brush it with the batter. Stack 3 phyllo sheets one onto the other, layered with batter and cover with the last, forth phyllo sheet.
5. Divide the custard into 3 parts, and layer the custard over the last sheet. Spread a third of the pitted cherries over the custard and roll into a log.
6. Place the 3 rolls into the oiled casserole dish, and brush with the leftover batter.
7. Bake in a preheated oven at 180°C for 30 minutes. Leave to come to room temperature and cut into pieces.