Syrup-soaked rolls
To create a delicious and appetizing dessert, we start by preparing the pastry sheets. Make sure to take them out of the freezer a few hours beforehand to thaw completely. These sheets will become the perfect base for a refined dessert that will impress anyone.
Next, we will take care of the syrup. In a saucepan, add water and sugar and bring them to a boil. Stir constantly until the sugar dissolves completely. Once the syrup begins to boil, add the lemon juice and grated lemon zest. Continue to boil the mixture for 3-4 minutes on high heat, making sure to stir frequently. The syrup is ready when it reaches a honey-like consistency, glossy and slightly viscous. Once it is ready, set it aside to cool slightly.
Meanwhile, prepare the rice. Boil the Arborio rice with 1 1/2 cups of water. Cook it just until the grain becomes soft, but the inside remains a little firm. It is important that the water is completely absorbed by the rice. After achieving the desired consistency, add the coconut and the warm milk in which you have dissolved the sugar and vanilla sugar. Bring the mixture to a boil and let it simmer for another 2 minutes, stirring constantly to avoid sticking. Finally, fold in the drained raisins and, if desired, a pinch of cinnamon for added flavor. Let the mixture cool.
On the work surface, lay out a pastry sheet and brush it with melted butter. Layer another sheet on top and repeat the process. Then, cut the sheets into four rectangles. On the short side of each rectangle, place about 2 teaspoons of filling. Fold the side edges of the sheets over the filling, then carefully roll from the side with the rice. Repeat this process until you have used all the pastry sheets and filling.
Place the rolls in a buttered heat-resistant dish. Brush them on top with melted butter for a golden and crispy crust. Preheat the oven to 190-200 degrees Celsius and place the dish inside. Bake for about 45 minutes or until the rolls are golden and beautifully browned.
After removing them from the oven, immediately pour 1 tablespoon of hot syrup over each roll. You can also brush them with syrup using a brush for even soaking. Sprinkle coconut on top for an attractive look and delicious aroma. Allow the dessert to cool slightly before serving.
Enjoy every bite of this wonderful dessert! Bon appétit!
Ingredients: -200 g round grain rice (Arborio) -150 g sugar -200 ml milk -1-2 packets of vanilla sugar -cinnamon, to taste and optional -raisins soaked in rum (brandy) and drained, to taste and optional -70 g coconut -1 package of phyllo dough -50 - 100 g melted butter Syrup: -150 ml water -150 g sugar -juice and zest from 1/2 lemon Decor: -coconut
