Ingredients
- 1/3 a packet of phyllo dough.
- 1/4 cup butter for brushing.
- Simple syrup for drizzling.
- 1 tablespoon semolina.
- 1.5 Tablespoon cornstarch.
- 1 cup milk.
- 1 teaspoon vanilla extra ct
- 2 Tablespoon Mascarpone cheese.
- 1/2 cup of diced toast or any white buns- without the crust.
- Ground nuts for garnishing.
- 1/2 cup granulated sugar.
- 1/4 cup water.
- 1 Tablespoon honey.
- 1/2 teaspoon lemon juice.
- 1/2 to 1 teaspoon rose water or rangeblossom water or vanilla extra ct.
Instructions
- In a bowl combine semolina, cornstarch and ¼ cup of the milk and stir very well.
- On medium heat, combine the rest of the milk and the cornstarch mixture, keep stirring until thick and bubbly.
- Add the Mascarpone cheese and stir well until combined, then add the bread, stirring well and let it cool down.
- Cut a third to half of the phyllo dough roll, depending on the desired size of the rolls you want.
- Return the rest of the roll to the package and refrigerate. Unroll the part that you've cut, take a sheet and brush with butter.
- Take about 2 teaspoons of the mixture, put it on one end of the brushed phyllo sheet and roll.
- Repeat until you are done with the whole thing.
- Bake in a 350F preheated oven until top is golden brown, will take approximately 20 minutes.
- When done, drizzle with cooled simple syrup while hot.
- Sprinkle top with ground pistachios.
