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Kourkoubínia (Little Phyllo Rolls)

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Kourkoybinia are Greek, little phylo rolls baptized in syrup.

Kourkoybinia are Greek, little phylo rolls baptized in syrup.

Ingredients

Serves: 6

Metric Cups

For the Kourkoubinia

  • 6 sheets filo pastry
  • 250 millilitres corn oil (for brushing the sheets)
  • water (for brushing the sheets at the edges)
  • 250 millilitres corn oil (for frying the kourkoubínia)

For the Syrup

  • 250 millilitres sugar
  • 250 millilitres water
  • 1 cinnamon stick
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract

For the Kourkoubinia

  • 6 sheets filo pastry
  • 1 cup corn oil (for brushing the sheets)
  • water (for brushing the sheets at the edges)
  • 1 cup corn oil (for frying the kourkoubínia)

For the Syrup

  • 1 cup sugar
  • 1 cup water
  • 1 cinnamon stick
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract

Method

Kourkoubínia (Little Phyllo Rolls) is a community recipe submitted by culinaryflavors and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

For the kourkoubinia:

  • Take one phyllo sheet. The short side should be close to you. Brush with oil. Not very much. Brush a strip of water at the very end of the short side of the phyllo that is further from you.
  • Put the second sheet on top. Again brush with oil. Again brush a strip of water at the very end of the short side of the phyllo that is further from you.
  • Take the side that is close to you and fold so as its edge to go couple of inches before the water strip. Then start to roll the kourkoubínia.
  • Do the same with the rest of the sheets. In the end you will have 3 logs. Cut them in pieces two thumbs long. Put them in the fridge for 30 minutes.
  • Put the two cups of oil in high heat. Take the logs out of the fridge and fry them in batches until they are golden brown. Remove and drain from the excessive oil. Let them cool.
  • Prepare the syrup.
  • In all these Greek phyllo sweets one of the two things should be warm and the other should be hot. Either the sweet will be warm and the syrup hot or vice versa.

    For the syrup:

  • In a medium pot put all ingredients except the vanilla extract and bring to boil.
  • Let it boil for 5 minutes and then turn off the fire.
  • Pour the vanilla extract.
  • Remove the cinnamon stick and start throwing the kourkoubínia in batches, letting them 1 minute per batch.
  • Remove and let them cool for couple of minutes.
  • You can eat them like this or sprinkle a little bit of cinnamon.

    Recipe by: www.culinaryflavors.gr

    For the kourkoubinia:

  • Take one phyllo sheet. The short side should be close to you. Brush with oil. Not very much. Brush a strip of water at the very end of the short side of the phyllo that is further from you.
  • Put the second sheet on top. Again brush with oil. Again brush a strip of water at the very end of the short side of the phyllo that is further from you.
  • Take the side that is close to you and fold so as its edge to go couple of inches before the water strip. Then start to roll the kourkoubínia.
  • Do the same with the rest of the sheets. In the end you will have 3 logs. Cut them in pieces two thumbs long. Put them in the fridge for 30 minutes.
  • Put the two cups of oil in high heat. Take the logs out of the fridge and fry them in batches until they are golden brown. Remove and drain from the excessive oil. Let them cool.
  • Prepare the syrup.
  • In all these Greek phyllo sweets one of the two things should be warm and the other should be hot. Either the sweet will be warm and the syrup hot or vice versa.

    For the syrup:

  • In a medium pot put all ingredients except the vanilla extract and bring to boil.
  • Let it boil for 5 minutes and then turn off the fire.
  • Pour the vanilla extract.
  • Remove the cinnamon stick and start throwing the kourkoubínia in batches, letting them 1 minute per batch.
  • Remove and let them cool for couple of minutes.
  • You can eat them like this or sprinkle a little bit of cinnamon.

    Recipe by: www.culinaryflavors.gr

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