Description
Creamy milk chocolate custard with just a hint of orange wrapped in golden, buttery phyllo garnished with raspberries.
Arranged as a lovely wreath will be the delicious focus of your holiday dessert table.
Ingredients
1 roll Athens® Phyllo Dough (9″ x 14″), thawed
2 large eggs
1 1/2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup semolina
2 2/3 cups milk
zest from 1 orange, grated
1 cup milk chocolate chips, melted
1/2 cup raspberries, for garnish
Candied orange peel, for garnish (optional)
1/4 cup confectioners sugar
For Syrup
1/2 cup water
1/2 cup sugar
2 tablespoons orange juice
2″ piece of orange peel (not the pith/white part)
Directions
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 375°F. Lightly brush a 9″ x 13″ casserole pan with butter.
Using an electric mixer, beat together eggs, sugar and vanilla 3-4 minutes. With mixer on medium low, slowly add 1/4 cup semolina. Add milk and mix until just combined. Mix in remaining semolina and then orange zest and melted chocolate.
Pour mixture into a large sauce pan. Cook over medium heat, slowly whisking mixture as it starts to thicken. Whisk continuously as it thickens to a consistency similar to mousse. This should take about 12-14 minutes . Remove from heat and set aside.
Make syrup by adding water, sugar and orange juice to a small saucepan. Bring to a simmer, stirring occasionally until sugar dissolves. Continue to simmer 5 more minutes without stirring and remove from heat.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Lay one sheet of phyllo on work surface and lightly brush with butter. Layer another sheet on top and lightly butter. Position phyllo with short side closest to you. Spoon or pipe 1 heaping tablespoon of filling approximately 1 1/2 ” from the short side and 1 1/2″ from the left of phyllo stack. Place a second tablespoonful of filling 1 1/2″ from short side and 1 1/2″ from the right side of the phyllo. Lift short side over fillings, gently press down on phyllo around each filling dollop. Roll phyllo and filling over two times pressing down on phyllo around filling after each roll. You should have approximately 3 1/2″ of phyllo remaining on top. Placing your hands on either side of the remaining phyllo portion, crinkle (accordion style) the phyllo to the end of the strip. Fold filled portion of phyllo on top and then flip over so crinkles are on top. Press down on ends and in between dollops of filling. Cut in the center separating into two pieces. Pinch edges of each to look like a wrapped candy. Repeat process with remaining phyllo and custard. Place in baking pan and brush with butter. These will be snug in the pan.
Bake 25 minutes or until phyllo is golden brown. Remove pan from oven and immediately pour room temperature syrup evenly over the phyllo wrapped custard. Allow to sit uncovered for at least 4 hours to absorb syrup and cool.
To serve, arrange on a round serving plate in a manner to replicate branches on a wreath. Garnish with raspberries, optional candied orange peel and sprinkle with confectioners sugar. Serve and enjoy.
Nutrition
1 piece (82g), Amount per serving: Calories 160, Total Fat – 5g, Saturated fat – 3g, Trans Fat – 0g, Cholesterol – 20mg, Sodium – 60 mg, Dietary Fiber – 0g, Total Carbohydrate – 27g, Sugars – 16g, Protein – 4g, Vitamin D –6%, Potassium – 2%, Calcium 4%, Iron 6%
