Crispy Custard Parcels Recipe (Easy Filo Pastry Treat)

Have you ever experienced the delightful contrast of shatteringly crisp, golden pastry giving way to a warm, creamy filling? It’s a textural dream! If you’re looking for a unique and elegant dessert or brunch item that looks impressive but is surprisingly straightforward to make, you’ve come to the right place.

These Custard Parcels, known as Galaktoboureko parcels in Greek cuisine, feature delicate layers of buttery filo pastry wrapped around a rich, aromatic semolina custard. Baked until perfectly golden and crisp, they offer a wonderful choice: serve them drenched in a fragrant lemon-cinnamon syrup for a truly decadent experience, or keep it simple and elegant with a dusting of icing sugar and cinnamon. Get ready to fall in love with this irresistible combination!

Ingredients

This recipe involves making the custard filling, assembling the parcels with filo, and optionally preparing a simple syrup. Remember to let your filo pastry come to room temperature before you start!

Ingredient	Amount/Quantity	Notes
For the Parcels:
Antoniou Fillo Pastry	375g	Thawed according to package directions
Unsalted Butter, melted	200g (approx. 14 tbsp)	For brushing the delicate pastry layers
For the Semolina Custard:
Unsalted Butter	100g (approx. 7 tbsp)
Fine Semolina	160g	Creates the custard’s unique texture
Caster Sugar (Superfine)	100g
Lemon Rind	1 ribbon	Use a vegetable peeler for a wide strip
Whole Milk	1 litre
Vanilla Bean Paste	1 teaspoon	Or 1 tsp vanilla extract
Large Egg	1	Adds richness to the custard
For the Syrup (Optional):
Caster Sugar (Superfine)	400g
Water	450ml
Lemon Rind	1 ribbon
Cinnamon Stick	1
For Dusting (Optional):
Icing Sugar (Powdered Sugar)	As needed
Ground Cinnamon	As needed

this now & bake later ❤️

Timing

While working with filo requires a gentle touch, the overall process is quite manageable. The chilling time for the syrup is important if you choose that option.

• Preparation Time: 25 minutes
• Cooking Time: 40 minutes (Parcels) + 20 minutes (Syrup, optional)
• Total Time: Approximately 1 hour 5 minutes (plus cooling time for syrup/parcels)

Step-by-Step Instructions

Follow these steps carefully to create beautiful, crispy parcels filled with luscious custard.

Step 1: Prepare the Oven and Baking Tray

Before you begin, take your filo pastry out of the refrigerator, still in its packaging, and let it sit on the counter to come to room temperature (about 1-2 hours). Preheat your oven to 350°F (180°C), fan forced. Lightly brush a large baking tray with some of the melted butter.

Step 2: Make the Semolina Custard

In a medium saucepan, combine all the custard ingredients except the egg: butter, semolina, sugar, lemon rind ribbon, milk, and vanilla bean paste. Place the saucepan over medium to high heat. Whisk the mixture continuously as it heats up. Keep whisking vigorously until the mixture comes to a boil and becomes very thick, similar to a thick porridge consistency.

• Actionable Tip: Constant whisking is crucial to prevent the semolina from sticking to the bottom of the pan and creating lumps.

Step 3: Finish and Cool the Custard

Once the custard is thick, immediately remove the saucepan from the heat. Add the whole egg and whisk it into the hot custard very quickly and thoroughly until fully incorporated. Fish out and discard the ribbon of lemon rind. Set the custard aside to cool down slightly while you prepare the filo – it shouldn’t be piping hot when you assemble the parcels.

Step 4: Assemble the Custard Parcels

Carefully unroll your room-temperature filo pastry. Place one sheet onto your clean, dry work surface with the longer side facing you. Cover the remaining filo sheets with a clean, slightly damp kitchen towel to prevent them from drying out. Working gently, pinch the center of the filo sheet and twist it clockwise about three times to create a loose spiral or rosette shape in the middle.

• Actionable Tip: Work relatively quickly but gently with filo. If it starts to dry out, it will become brittle and crack easily. Keep that damp towel handy!

Step 5: Fill and Fold the Parcels

Using an ice cream scoop or a large spoon, place a heaped spoonful of the slightly cooled custard right into the center of the twisted spiral on the filo sheet. Carefully brush the surrounding pastry lightly with melted butter. Gently fold one side of the pastry over the custard, brushing with more butter. Continue folding the remaining sides over the custard, brushing with butter after each fold to create a sealed parcel shape (like folding an envelope or wrapping a gift).

• Actionable Tip: Don’t use too much butter, just a light brushing between folds is enough to help the layers stick and become crisp. Ensure the custard is fully enclosed.

Step 6: Bake the Parcels

Carefully lift the assembled parcel and place it seam-side down onto your prepared baking tray. Repeat the twisting, filling, and folding process with the remaining filo sheets and custard. Arrange the parcels on the tray, leaving a little space between them. Generously brush the tops and sides of each finished parcel with the remaining melted butter. Bake for 40 minutes, or until the parcels are a deep golden brown, puffed up, and look incredibly crispy all over.

Step 7: Prepare the Syrup (If Using)

While the Custard Parcels are baking, make the syrup if you’re choosing that serving option. Combine the water, sugar, lemon rind, and cinnamon stick in a small saucepan. Place over medium-high heat and bring to a boil. Let it boil steadily for about 20 minutes, or until the syrup has thickened slightly (it will thicken more as it cools). Remove from heat, discard the lemon rind and cinnamon stick, and set aside to cool completely.

• Actionable Tip: A cool syrup poured over hot pastries ensures the filo stays crisp rather than becoming soggy. Don’t skip the cooling step!

Step 8: Serve Your Delicious Parcels

If serving with syrup: Once the parcels are baked and golden, remove them from the oven. While they are still hot, slowly drizzle the completely cooled syrup evenly over them. Let them sit for a few minutes to absorb the syrup before serving.

If serving without syrup: Let the baked parcels cool on the tray for about 10-15 minutes. Just before serving, dust them generously with icing sugar and a sprinkle of ground cinnamon.

Nutritional Information

Nutritional information can vary based on specific ingredients and serving size. This section is a placeholder; please calculate based on your specific ingredients if needed. (Typical values might be high in carbohydrates and fats due to pastry, butter, sugar, and custard).

• Check the recipe’s card for full details

Healthier Alternatives

While these are indulgent treats, here are a few potential adjustments:

• Reduce Sugar: You can slightly decrease the sugar in both the custard and the syrup according to your preference, though it will affect the traditional flavor and the syrup’s consistency.
• Less Butter: While butter is key for filo’s crispness, you could try using slightly less when brushing between layers, focusing mostly on the final top brush.
• Custard Variations: Experiment with using lower-fat milk, although whole milk provides the richest flavor and texture. You could also explore natural sweeteners in the custard.

Serving Suggestions

These versatile Custard Parcels can be enjoyed in different ways:

• With Syrup (Galaktoboureko Style): The classic Greek way! The sweet, fragrant syrup soaks slightly into the bottom layers while the top stays crisp. Perfect as a decadent dessert.
• Dusted (Bougatsa Style): Served warm with a generous dusting of icing sugar and cinnamon, this version is often enjoyed for breakfast or brunch with a strong cup of coffee.
• Occasions: These make a beautiful presentation for special brunches, afternoon tea, or as an elegant dessert after dinner.

Common Mistakes to Avoid

Working with filo and custard can seem tricky, but avoid these common issues:

• Filo Drying Out: Cold or exposed filo becomes brittle and impossible to work with. Solution: Always bring filo to room temperature in its packaging and keep the sheets you’re not actively working with covered with a slightly damp (not wet!) towel.
• Lumpy Custard: Not whisking constantly while the custard cooks is the main culprit. Solution: Whisk, whisk, whisk! Especially as it starts to thicken. If you do get lumps, you can try pushing the finished custard through a fine-mesh sieve.
• Parcels Leaking: If not sealed properly, the custard can leak during baking. Solution: Ensure each fold overlaps securely and brush with butter to help seal. Place parcels seam-side down on the baking tray.
• Soggy Pastry: Pouring hot syrup over hot pastries, or vice versa, can lead to sogginess. Solution: Ensure one component is hot and the other is cool (ideally hot parcels, cool syrup) for the best crispy texture.

Storing Tips

These Custard Parcels are truly best enjoyed fresh on the day they are made to appreciate the contrast between the crispy filo and creamy custard.

• Short-Term: If you have leftovers, store them loosely covered at room temperature for up to 1 day. The filo will soften considerably. Avoid airtight containers which can trap moisture and make them soggy faster.
• Reheating: You can try reheating them briefly in a moderate oven (around 350°F/175°C) for 5-10 minutes to refresh some crispness, but they won’t be quite the same as fresh. Avoid the microwave.
• Make-Ahead Components: The custard can be made a day ahead, covered with plastic wrap pressed directly onto the surface (to prevent a skin from forming), and stored in the refrigerator. The syrup can also be made ahead and stored at room temperature. Assemble and bake just before serving for best results.

Conclusion

These delightful Custard Parcels offer a unique and satisfying baking experience. Whether you prefer them soaked in fragrant syrup or dusted simply with cinnamon and sugar, the combination of flaky, buttery filo and warm, creamy semolina custard is simply divine. They are a wonderful way to explore Mediterranean flavors and create a truly special treat for any occasion.

Ready to try your hand at these crispy delights? We hope you enjoy making and savoring them! Let us know in the comments below which way you preferred serving them – syrup or dusted? Don’t forget to rate the recipe and subscribe for more delicious pastry ideas!

FAQs

Q1: My filo pastry keeps tearing. What am I doing wrong?

Filo pastry is very delicate! Ensure it’s fully thawed to room temperature before using. Keep the sheets covered with a slightly damp cloth while you work. Handle it gently and quickly, and make sure your work surface is dry. Minor tears can often be patched up with melted butter as you fold.

Q2: Can I make the custard without semolina?

Traditional Greek custard for these types of pastries relies on fine semolina for its unique texture. You could experiment with a cornstarch-thickened pastry cream, but the texture and flavor profile will be quite different from the authentic version.

Q3: Why did my custard not thicken?

Ensure you cooked it long enough over medium-high heat while whisking constantly. It needs to come to a proper boil and be whisked vigorously to activate the thickening properties of the semolina. Also, double-check your measurements.

Q4: Can I add nuts or other flavors?

While not traditional for this specific style, you could certainly experiment! A sprinkle of chopped walnuts or pistachios could be added to the custard filling, or used as a garnish on top of the syrup or icing sugar. You could also add different spices like cardamom to the custard or syrup.

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