Ingredients
Makes 6 parcels
375g Antoniou Fillo Pastry
¾ cup Arborio rice
1 litre full cream milk
3/4 cup caster sugar
1 tablespoon vanilla sugar
1 ribbon of lemon zest
200g unsalted butter, melted
Cinnamon, for dusting
Icing sugar, for dusting
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius.
Grease a baking tray with butter and line with baking paper.
To make the Rizogalo (rice pudding)
Add the rice, milk, sugars, and lemon rind in a pot over medium heat. Continuously stir the mixture to ensure the rice does not stick to the pot and the rice starches are released. This step may take up to 40 minutes to reach its thickened consistency. The end result should resemble a risotto consistency. Set aside.
To assemble the parcels
Using three sheets of Filo pastry per parcel, lay out each sheet vertically, one on top of the other, brushing each layer with melted butter.
Spoon 4 heaped tablespoons of rizogalo onto the bottom half of the Fillo Pastry, and fold the bottom over the rizogalo. Bring in the sides to seal the rizogalo and carefully fold the Pastry over to form a parcel. Transfer to the baking tray with the seam side down.
Brush each parcel with more melted butter and bake for approximately 30 minutes or until golden.
Sprinkle with icing sugar and cinnamon.
Recipe, video & Photography: Mary Politis from Mary’s Kouzina
Music: Mornings – Jeff Kaale
Watch this video to learn how to make Rizogalo Parcels