Kourkoubinia (Little Phylo Rolls)

February 14, 2013
2 Ratings
  • Serves 4
Author Notes

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

What You'll Need
  • For the Syrup
  • 1 1/2 cups sugar
  • 1 cup prepared vanilla tea
  • 1 cinnamon stick
  • 2 teaspoons lemon juice
  • For the Kourkoubinia
  • 6 phylo sheets
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 2 cups vegetable oil for frying
  1. For the Syrup
  2. In a medium pot put all ingredients except the vanilla extract and bring to boil.
  3. Let it boil for 5 minutes and then turn off the fire.
  4. Pour the vanilla extract.
  5. Remove the cinnamon stick and start throwing the kourkoubínia in batches, letting them 1 minute per batch.
  6. Remove and let them cool for couple of minutes.
  7. You can eat them like this or sprinkle a little bit of cinnamon.
  1. For the Kourkoubinia
  2. Take one phyllo sheet. The short side should be close to you.
  3. Brush with oil. Not very much.
  4. Brush a strip of water at the very end of the short side of the phyllo that is further from you.
  5. Put the second sheet on top.
  6. Again brush with oil.
  7. Again brush a strip of water at the very end of the short side of the phyllo that is further from you.
  8. Take the side that is close to you and fold so as its edge to go couple of inches before the water strip.
  9. Then start to roll the kourkoubínia.
  10. Do the same with the rest of the sheets.
  11. In the end you will have 3 logs.
  12. Cut them in pieces two thumbs long.
  13. Put them in the fridge for 30 minutes.
  14. Put the two cups of oil in high heat.
  15. Take them out of the fridge and fry them in batches until they are golden brown.
  16. Remove and drain from the excessive oil.
  17. Let them cool.

See what other Food52ers are saying.

  • boulangere
  • LeBec Fin
    LeBec Fin
  • Dona
  • Culinary Flavors
    Culinary Flavors

9 Reviews

boulangere June 10, 2013
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!
LeBec F. February 18, 2013
did i miss something? i do not see tea as an ingredient.
Culinary F. February 18, 2013
The contest is about recipes that can accompany a cup of tea. They don't have to have tea necessarily as an ingredient!
Culinary F. February 18, 2013
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!
LeBec F. February 19, 2013
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........
Culinary F. February 19, 2013
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!
LeBec F. February 20, 2013
my pleasure!
Dona February 16, 2013
After they are cooked in oil do you dip them in syrup? Not quite following the procedure.
Culinary F. February 17, 2013
Hi Dona! Yes, you fry them, let them cool and then you dip them in the syrup in batches.