Kourkoubinia (Little Phylo Rolls)

By • February 14, 2013 • 12 Comments



Author Notes: You cannot believe how simple phylo dough can be transformed into delicious little treats in a moment!Culinary Flavors

Serves 4

For the Syrup

  • 1 1/2 cup sugar
  • 1 cup prepared vanilla tea
  • 1 cinnamon stick
  • 2 teaspoons lemon juice
  1. In a medium pot put all ingredients except the vanilla extract and bring to boil.
  2. Let it boil for 5 minutes and then turn off the fire.
  3. Pour the vanilla extract.
  4. Remove the cinnamon stick and start throwing the kourkoubínia in batches, letting them 1 minute per batch.
  5. Remove and let them cool for couple of minutes.
  6. You can eat them like this or sprinkle a little bit of cinnamon.

For the Kourkoubinia

  • 6 phylo sheets
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 2 cups vegetable oil for frying
  1. Take one phyllo sheet. The short side should be close to you.
  2. Brush with oil. Not very much.
  3. Brush a strip of water at the very end of the short side of the phyllo that is further from you.
  4. Put the second sheet on top.
  5. Again brush with oil.
  6. Again brush a strip of water at the very end of the short side of the phyllo that is further from you.
  7. Take the side that is close to you and fold so as its edge to go couple of inches before the water strip.
  8. Then start to roll the kourkoubínia.
  9. Do the same with the rest of the sheets.
  10. In the end you will have 3 logs.
  11. Cut them in pieces two thumbs long.
  12. Put them in the fridge for 30 minutes.
  13. Put the two cups of oil in high heat.
  14. Take them out of the fridge and fry them in batches until they are golden brown.
  15. Remove and drain from the excessive oil.
  16. Let them cool.
Jump to Comments (12)

Comments (12) Questions (0)

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Dscn2212

about 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

I just stumbled upon these. My goodness, they look heavenly, and I look forward to making them in the fall when weather cools and a hot cup of tea is just the thing. Thank you!

Photo_squirrel

over 1 year ago LE BEC FIN

did i miss something? i do not see tea as an ingredient.

Katerina6-

over 1 year ago Culinary Flavors

The contest is about recipes that can accompany a cup of tea. They don't have to have tea necessarily as an ingredient!

Katerina6-

over 1 year ago Culinary Flavors

You are absolutely right! It is my mistake! I thought that the competition was about recipes that go with tea. But i've read more carefully and they must have tea leaves in them. Thanks for bringing it to my attention!

Photo_squirrel

over 1 year ago LE BEC FIN

yes, i thought that might have happened. but now you have it in your recipes page and you can enter it in another contest in the future. Or maybe you could add concentrated tea to your syrup........

Katerina6-

over 1 year ago Culinary Flavors

Yes, thanks I have already done that. The moment I realized it needed tea, I changed the cup of water in the syrup with a cup of vanilla tea and took out the vanilla extract. Thanks again for your help!

Photo_squirrel

over 1 year ago LE BEC FIN

my pleasure!

Stringio

over 1 year ago Dona

After they are cooked in oil do you dip them in syrup? Not quite following the procedure.

3-bizcard

over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

I have never made these but yes, you would fry them first then dip in the syrup, they sound delicious!

Katerina6-

over 1 year ago Culinary Flavors

Hi Dona! Yes, you fry them, let them cool and then you dip them in the syrup in batches.

3-bizcard

over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

These look delicious, I love phyllo and making into bite size treats is wonderful!

Katerina6-

over 1 year ago Culinary Flavors

Thanks Suzanne! They are awesome and they are made only with phylo!