We start by preparing the necessary ingredients for this delicious recipe. Make sure the pastry sheets are completely thawed so they are easy to handle. Now, we will move on to preparing the syrup. In a saucepan, add water and sugar, then bring to a boil. Stir occasionally to help the sugar dissolve completely. Once the syrup starts to boil, reduce the heat to medium and add the lemon juice and grated lemon zest. Let the mixture boil for 3-4 minutes until the syrup reaches a honey-like consistency. Once you have achieved the desired texture, remove the saucepan from the heat and let the syrup cool.
Now we focus on the filling. In a pot, add Arborio rice and one cup of water. Let it boil, being careful not to overcook it. The rice should be soft on the outside but slightly firm on the inside, and the water should be completely absorbed. Then, add the coconut and the soy milk mixed with sugar and vanilla sugar. Bring the mixture to a boil and cook for another 2 minutes, stirring constantly to prevent sticking. After you finish, add the drained raisins and, if desired, a sprinkle of cinnamon for extra flavor. Let the filling cool completely.
On a clean surface, roll out a sheet of pastry and brush it with sunflower or olive oil. If desired, add a sprinkle of powdered cinnamon and brown sugar to enhance the flavor. Layer another sheet of pastry on top and brush it again. Once you have two sheets, cut them into four rectangular pieces. On each piece, place two tablespoons of filling on the short side and fold the side edges over the filling. Carefully roll from the rice side, forming a tight roll. Repeat this process until you have used all the pastry sheets and filling.
Place the rolls in a greased baking dish and brush them with oil on top to achieve a golden crust. Preheat the oven to 190-200 degrees Celsius and bake the rolls for about 45 minutes or until they turn golden and crispy. Once removed from the oven, immediately pour 1 tablespoon of hot syrup over each roll or brush them with syrup using a brush. If desired, sprinkle some coconut on top for a decorative look and extra flavor. Let the rolls cool in the pan, then serve them drizzled with syrup to give them a sweet and aromatic touch. These delicious rolls can be enjoyed as a dessert or even as a sweet snack at any time of the day.
Now we focus on the filling. In a pot, add Arborio rice and one cup of water. Let it boil, being careful not to overcook it. The rice should be soft on the outside but slightly firm on the inside, and the water should be completely absorbed. Then, add the coconut and the soy milk mixed with sugar and vanilla sugar. Bring the mixture to a boil and cook for another 2 minutes, stirring constantly to prevent sticking. After you finish, add the drained raisins and, if desired, a sprinkle of cinnamon for extra flavor. Let the filling cool completely.
On a clean surface, roll out a sheet of pastry and brush it with sunflower or olive oil. If desired, add a sprinkle of powdered cinnamon and brown sugar to enhance the flavor. Layer another sheet of pastry on top and brush it again. Once you have two sheets, cut them into four rectangular pieces. On each piece, place two tablespoons of filling on the short side and fold the side edges over the filling. Carefully roll from the rice side, forming a tight roll. Repeat this process until you have used all the pastry sheets and filling.
Place the rolls in a greased baking dish and brush them with oil on top to achieve a golden crust. Preheat the oven to 190-200 degrees Celsius and bake the rolls for about 45 minutes or until they turn golden and crispy. Once removed from the oven, immediately pour 1 tablespoon of hot syrup over each roll or brush them with syrup using a brush. If desired, sprinkle some coconut on top for a decorative look and extra flavor. Let the rolls cool in the pan, then serve them drizzled with syrup to give them a sweet and aromatic touch. These delicious rolls can be enjoyed as a dessert or even as a sweet snack at any time of the day.
Ingredients
-1 package of phyllo dough -100 ml oil Syrup -150 ml water -150 g sugar -juice and grated rind of lemon Filling -200 g round-grain rice (Arborio) -70 g coconut -200 ml soy milk, warm/water, warm -150 g sugar -1-2 packets of vanilla sugar -raisins soaked in rum/brandy and drained, to taste (optional) -cinnamon, to taste (optional) Others -ground cinnamon, to taste (optional) -brown sugar, finely ground, to taste (optional) -for decoration, coconut (optional)