Εγγραφή στις Μαγειρικές Γεύσεις
Kourkoubínia (Little Phyllo Rolls)
Last weekend I made a small pan of tiropita (Greek cheese pie) and I had 6 phyllo sheets left. You know phyllo is not something that lasts for many days, so I had to act really fast.
I could make another pita, but I was bored and then came to me. I could make kourkoubínia. They need almost no ingredients, they are so easy to make and they taste so, so heavenly.
Needless to say, that they were gone in a matter of minutes. I merely ate four and all the rest went to the tummies of my son and husband.
If you have phyllo in your freezer, do try them. You cannot believe how tasty plain phyllo is, when it is fried and put to syrup.
Kourkoubínia (Little Phyllo Rolls)
Ingredients
6 phyllo sheets
Corn oil or canola or sunflower oil for brushing the sheets
Little water for brushing
2 cups corn oil or canola or sunflower oil for frying the kourkoubínia
For the syrup
1 ½ cups sugar
1 cup water
1 cinnamon stick
2 tsp lemon juice
½ tsp vanilla extract
Instructions
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.
The pictures here will help you understand the procedure. You may think it is difficult but in reality is very, very easy.
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 them 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.
- 6 phyllo sheets
- Corn oil or canola or sunflower oil for brushing the sheets
- Little water for brushing
- 2 cups corn oil or canola or sunflower oil for frying the kourkoubínia
- 1 ½ cups sugar
- 1 cup water
- 1 cinnamon stick
- 2 tsp lemon juice
- ½ tsp vanilla extract
- 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.
- The pictures here will help you understand the procedure. You may think it is difficult but in reality is very, very easy.
- 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 them out of the fridge and fry them in batches until they are golden brown.
- Remove and drain from the excessive oil.
- Let them cool.
- 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.
- 6 φύλλα κρούστας
- Αραβοσιτέλαιο ή ηλιέλαιο για το άλλειμα των φύλλων
- Λίγο νερό για άλλειμα
- 2 φλ. καλαμποκέλαιο ή ηλιέλαιο για το τηγάνισμα
- 1 ½ φλ. ζάχαρη
- 1 φλ. νερό
- 1 ξυλάκι κανέλα
- 2 κ.γ. χυμό λεμονιού
- ½ κ.γ. εκχύλισμα βανίλιας ή μία βανιλλίνη
- Πάρτε ένα φύλλο. Η στενή πλευρά πρέπει να είναι μπροστά σας.
- Αλείψτε το με λάδι όχι πολύ.
- Αλείψτε με λίγο νερό τη στενή πλευρά που είναι απέναντί σας.
- Βάλτε το δεύτερο φύλλο από πάνω.
- Και πάλι αλείψτε με λάδι.
- Και πάλι αλείψτε με λίγο νερό τη στενή πλευρά που είναι απέναντί σας.
- Πάρτε την πλευρά που είναι κοντά σας και διπλώστε τη έτσι ώστε να φτάσει 10 εκ. από τη λωρίδα νερού που αλείψατε.
- Στη συνέχεια, πάρτε την πλευρά που βρίσκεται προς το μέρος σας και κυλήστε τη μέχρι το τέλος.
- Οι εικόνες εδώ θα σας βοηθήσουν να καταλάβετε τη διαδικασία. Μπορεί να νομίζετε ότι αυτό είναι δύσκολο, αλλά στην πραγματικότητα είναι πολύ, πολύ εύκολο.
- Κάντε το ίδιο με το υπόλοιπο των φύλλων.
- Στο τέλος θα έχετε 3 ρολά.
- Τα κόβουμε σε κομμάτια με πάχος περίπου 3 με 4 εκ.
- Βάλτε τα στο ψυγείο για 30 λεπτά.
- Βάλτε τα δύο φλιτζάνια του λαδιού σε δυνατή φωτιά.
- Βγάλτε από το ψυγείο και τηγανίστε τα σε δόσεις, μέχρι να ροδίσουν.
- Βγάλτε τα και αφήστε τα να στραγγίσουν.
- Αφήστε τα να κρυώσουν.
- Σε μια μέτρια κατσαρόλα βάλτε όλα τα υλικά εκτός από το εκχύλισμα βανίλιας και βάλτε τα να βράσουν.
- Αφήστε το να βράσει για 5 λεπτά και σβήστε τη φωτιά.
- Χύστε το εκχύλισμα βανίλιας ή τη βανιλλίνη.
- Αφαιρέστε το ξυλάκι της κανέλας και αρχίστε να ρίχνετε τα κουρκουμπίνια σε δόσεις, αφήνοντάς τα για 1 λεπτό ανά παρτίδα.
- Βγάλτε τα και αφήστε τα να κρυώσουν για μερικά λεπτά.
- Μπορείτε να τα πασπαλίσετε και με λίγη κανέλα.
- Σε όλα αυτά τα γλυκά τα σιροπιαστά ένα από τα δύο πράγματα πρέπει να είναι ζεστό και το άλλο θα πρέπει να είναι ζεστό. Είτε το γλυκό θα είναι κρύο και το σιρόπι ζεστό ή το αντίστροφο.
73 Responses to Kourkoubínia (Little Phyllo Rolls)
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These looks delicious!!! Katerina I nominated you with One Lovely Blog Award:))) Check it out http://leascooking.blogspot.com/2012/07/vegetable-stir-fry-noddles.html
24-
Katerina says:
July 12, 2012 at 10:57 pm
Thanks Lea I’ve already collected it!
Gosh, they look so heavenly, Katerina! I know I should do some running after having this treat, but oh it`s so worth it! Phyllo sheet is not common here, but maybe I can use spring roll wrapper instead for this recipe?
26-
Katerina says:
July 7, 2012 at 5:29 pm
Yes Arudhi why don’t you try it with spring rolls wraper and see how it goes!
xmm delicious! kai einai ta agpmena mou <3
kisses
fashionsugarbubbles.blogspot.gr
Beautiful yummy little parcel….and truly there is no reason for them to stay in plates for long!:) I can ate the whole batch in one go dear!
What a beautiful thing! they’re like slick, crispy little cigars dripping with gorgeous sauce =D
Have a great weekend!
http://thesquishymonster.com
Twitter @aSquishyMonster
Looks and sounds delicious. Never thought about using phyllo pastry to make something like this, thanks for the inspiration 😉
My mouth is watering just looking at these crunchy, sweet treats! I’ll bet they were fun to make too. Have a good weekend.
Oh my, those are so good! I bet they melt in your mouth! great job, Katerina.
Great idea, they look wonderful!
Miriam@Meatless Meals For Meat Eaters
such a great idea! they look addictive
Dear Katerina, These look like delightful treats. I would love to try this soon. Beautiful post! Blessings my dear, your friend, Catherine xo
Κατερίνα μου καταπληκτικά!Αχ και έχω πάρα πολύ καιρό να φάω, τέλεια!Μπράβο!!!
Φιλιά!
Tes petits feuilletés sont magnifiques. On a l’impression qu’ils sont transparents. A tester très vite.
A bientôt
These treat looks cute and super yumm with a special glow…Tempting preparation..
These are one of the cutest small sweets I have ever seen. I admire your skills and dexterity!
What a great use for leftover phyllo. These look delicious. I love how that syrup makes them so shiny.
Yeah they would be gone in minutes, so shinny too
I love the crunch of phyllo and these sound sweet and delicious! Great idea.
What tasty little parcels!
Katerina, These look so wonderful…I don’t think I could only eat one or two! I love the crunchiness of phyllo! Beautiful!
That’s all there is to it? I love quick and yummy desserts like this … for when that unexpected guest turns up or when I run out of filling ingredients. This is great!
Oh my! So simple and yet so delicious! I would find it hard to stop at one of these!
I’ve made things with phyllo, but never thought to use the leftovers like this, Katarina! I usually just ake little pies. I love this idea. They are adorable little taste treats!
These look melt in your mouth delicious.
Wow Katerina, these are the things that you can never stop eating until they are all gone…love the syrupy and crunchy…I can almost taste it.
Beautiful pictures as always.
Hope you are having a great week
Oh these look awesome, love the detailed instructions you have put in…no wonder they finished quickly:-)
Those are gorgeous! I always find phyllo a challenge to work with, so appreciate the step by step instructions.
Katerina, they look fantastic and I know I could never stop at 4. Never
This looks fantastic! I could eat all of them in one shot.
So crunchy and yummy these kourkoubinia look!
Great use of the leftover phyllo! Now I am absolutely craving the sweet syrupy crunch of these!
Αχ Κατερίνα ένα μόνο κουρκουμπινάκι ήθελα τώρα!!
Φιλιά πολλά.
I could eat a whole box of Kourkoubines…thanks for sharing the recipe!
These are so cute and I love how easy it is to make these. I love the syrupy glaze on the phyllo rolls!
Hi Katerina, this is an amazing treat!!!I haven’t had them in years..I’ll definitely make them for my hubby’s birthday party this weekend.Thanks for sharing, have a great week!
What lovely little treats Katerina! I will keep them in mind for the next time I am using phyllo. They are irresistible!
What a spectacular treat…so simple yet totally tempting and delicious!!!
I never know what to do with my leftover phyllo.
Oh my, girl…mouthwatering!
Καλά τα κουρκουμπίνια είναι τ αγαπημένα μου.
Εχω καιρό να τα φάω. Μου τα θύμησες τώρα…
Ωραίες οι οδηγίες σου Κατερίνα μου
Καλό μήνα
Φιλιά
You are killing me Katerina! I love kourkoubinia but haven’t made them in ages! Now I will. Thanks for the reminder! It’s one of the best ways to use up phyllo.
Thanks for the delicious recipe. I feel like I’ve just had a baking lesson!
These look so good, I have never thought to fry phyllo and now I need to try this. They would be great for a party, too. I might throw one just to serve these!
Καλό μήνα Κατερίνα μου! τα κουρκουμπίνια είναι το αγαπημένο μου σιροπιαστό αλλά δεν έχω επιχειρήσει ποτέ να φτιάξω. ευκαιρία λοιπόν!
φιλάκια
katerina, these look heavenly and i don’t blame your household for polishing these off… i might do that all by myself. love the cinnamon and lemon combination in the syrup… i can only imagine how wonderful that is!
What a delicious treat! I bet these are delicious…I’d be tempted to sprinkle them with a few walnuts!
These little parcels of flavour look delicious my friend 😀
Stunning job as always!
Cheers
Choc Chip Uru
they look delicious and you gave us a very useful instruction!
Blog about life and travelling
Blog about cooking
Καλημέρα Κατερίνα μου, καλή εβδομάδα και καλό μήνα!
Μα που τα θυμήθηκες αυτά τα διαμαντάκια; Απίστευτη έμπνευση είχες! Έχω πολλά χρόνια να φάω, αλλά τα συγκεκριμένα τα αναπολώ πάντα με λαχτάρα!
Φιλιά!