How to make an Apple Rose Soufra Fillo Crinkle Cake
How to make an Apple Rose Soufra Fillo Crinkle Cake is a medium Greek recipe that serves 6. 250 calories per serving. Recipe by Antoniou Fillo Pastry on YouTube.
Prep: 30 min | Cook: 25 min | Total: 1 hr 10 min
Cost: $8.11 total, $1.35 per serving
Ingredients
- 12 sheets Phyllo Pastry Sheets (thawed if frozen, keep covered with a damp towel while working)
- 100 g Unsalted Butter (melted, for brushing each layer of phyllo)
- 2 medium Apples (Granny Smith or other firm tart apple, peeled, cored, and sliced very thin)
- 50 g Granulated Sugar (for sprinkling on apples)
- 1 tsp Ground Cinnamon (adds warmth to the apple filling)
- 1 tbsp Lemon Juice (prevents apples from browning)
- 250 ml Whole Milk (for custard base)
- 2 large Egg Yolks (room temperature)
- 40 g Granulated Sugar (for custard) (adds sweetness to custard)
- 20 g Cornstarch (thickening agent for custard)
- 1 tsp Vanilla Extract (pure vanilla for flavor)
- 1 pinch Salt (enhances custard flavor)
Instructions
Prepare the Vanilla Custard
In a saucepan whisk together milk, egg yolks, sugar, and a pinch of salt. In a small bowl mix cornstarch with a tablespoon of cold milk to form a slurry, then whisk it into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat, stir in vanilla extract, and let cool slightly.
Time: PT12M
Temperature: Medium heat
Slice and Season the Apples
Peel, core, and slice the apples as thinly as possible (about 2 mm). Toss the slices with lemon juice, sugar, and ground cinnamon in a bowl. Let sit for 5 minutes to macerate.
Time: PT8M
Prepare the Phyllo Sheets
Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper. Place one sheet of phyllo on the work surface, brush lightly with melted butter, and repeat until you have six layers, brushing each layer.
Time: PT5M
Temperature: 190°C
Assemble the Apple Roses
Place a thin line of custard along the short edge of the layered phyllo, then add a row of apple slices on top of the custard, overlapping slightly. Roll the phyllo tightly around the filling, then gently coil the roll into a rose shape on the parchment‑lined sheet. Repeat with remaining phyllo and filling to make 6 roses.
Time: PT10M
Bake the Roses
Brush the tops of the assembled roses with the remaining melted butter. Bake in the pre‑heated oven for 20‑25 minutes, or until the phyllo is golden‑brown and crisp.
Time: PT25M
Temperature: 190°C
Cool and Serve
Allow the apple roses to cool on the sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature, optionally dusted with powdered sugar.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 4 g
- Carbohydrates
- 35 g
- Fat
- 10 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Milk, Eggs, Wheat
Ingredient Substitutions
- Instead of Phyllo Pastry Sheets: Filo dough, Store‑bought puff pastry (different texture)
- Instead of Unsalted Butter: Margarine, Clarified butter (ghee)
- Instead of Apples: Pear slices, Golden Delicious apples (sweeter)
- Instead of Granulated Sugar: Coconut sugar, Brown sugar
- Instead of Ground Cinnamon: Ground nutmeg, Apple pie spice
- Instead of Lemon Juice: Apple cider vinegar (use half amount), Lime juice
- Instead of Whole Milk: Half‑and‑half, Almond milk (will change flavor)
- Instead of Egg Yolks: Egg yolk substitute powder, Silken tofu (for vegan version, adjust flavor)
- Instead of Granulated Sugar (for custard): Caster sugar, Honey (reduce amount)
- Instead of Cornstarch: All‑purpose flour (double amount), Arrowroot powder
- Instead of Vanilla Extract: Vanilla bean paste, Almond extract (use half amount)
- Instead of Salt: Sea salt, Kosher salt
Equipment Needed
- Baking Sheet
- Parchment Paper
- Pastry Brush
- Sharp Knife
- Mixing Bowls
- Saucepan
- Whisk
- Oven
Critical Steps — Do Not Skip
- Ensuring the custard thickens without curdling.
- Keeping phyllo sheets moist while working.
- Sealing the pastry rolls tightly to prevent leakage.
Chef Tips from the Video
- Use clarified butter for a richer flavor and higher smoke point.
- Chill the assembled roses for 10 minutes before baking; this helps the pastry hold its shape.
- A light dusting of powdered sugar just before serving adds a beautiful finish.
Troubleshooting
Phyllo becomes soggy after baking.
Make sure the custard is not overly liquid and brush each phyllo layer generously with butter. Bake on a pre‑heated oven and avoid covering the roses during baking.
Custard curdles or forms lumps.
Cook over medium heat while whisking constantly and never let the mixture boil. If lumps form, strain through a fine mesh sieve before cooling.
Apple slices release too much moisture, making pastry wet.
After macerating, pat the apple slices gently with a paper towel to remove excess juice before placing them on the phyllo.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Reheat gently in a 150°C oven for 5‑7 minutes.
Freezer: Wrap individually in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator before reheating.
Room temperature: Best enjoyed the same day; can sit at room temperature for up to 3 hours.
Make-Ahead Tips
- Prepare the custard up to 24 hours ahead and keep refrigerated; gently re‑warm before assembling.
- Slice and season the apples up to 2 hours ahead; keep them covered to prevent browning.
Frequently Asked Questions
What is the cultural significance and history of Apple Rose Pastry in Greek cuisine?
Apple Rose Pastry, known in Greek as "Meliopita" variations, blends the tradition of phyllo‑based sweets with seasonal fruit. While not a historic holiday dish, it reflects the Greek love for layered pastries like baklava, using locally grown apples in the spring and autumn harvests.
What are the traditional regional variations of apple‑filled phyllo pastries in Greek cuisine?
In northern Greece, apples are often combined with cinnamon and walnuts, while in the islands the filling may include orange zest or honey. Some regions replace the custard with a thickened milk‑sugar syrup called "galaktoboureko" style.
How is Apple Rose Pastry traditionally served in Greece?
It is typically served warm, dusted with powdered sugar, and accompanied by a cup of Greek coffee or tea. During family gatherings it may be presented on a decorative platter alongside other phyllo desserts.
On what occasions is Apple Rose Pastry traditionally enjoyed in Greek culture?
Apple Rose Pastry is popular at spring festivals, family celebrations, and as a special treat for guests during holidays such as Easter when fresh apples are abundant.
What makes Apple Rose Pastry special or unique in Greek pastry tradition?
The combination of a silky vanilla custard with thinly sliced apples inside delicate, butter‑brushed phyllo creates a contrast of creamy, fruity, and crisp textures that is less common in traditional Greek sweets, which usually rely on nuts or honey.
What are the most common mistakes to avoid when making Apple Rose Pastry?
Common errors include over‑filling the rolls, which leads to leaking custard, not keeping phyllo sheets moist, causing them to tear, and cooking the custard at too high a temperature, which can curdle the mixture.
Why does this Apple Rose Pastry recipe use butter brushed between each phyllo layer instead of oil?
Butter provides a richer flavor and helps the phyllo achieve a golden, flaky texture. Oil does not solidify during baking, so it cannot create the same crisp layers that butter does.
Can I make Apple Rose Pastry ahead of time and how should I store it?
Yes, you can assemble the roses and refrigerate them for up to 2 hours before baking. After baking, store in an airtight container in the refrigerator for up to 2 days or freeze for up to 1 month.
What texture and appearance should I look for when the Apple Rose Pastry is done?
The phyllo should be deep golden‑brown and crisp to the touch, while the interior custard should be set but still creamy, and the apple slices should be tender yet retain a slight bite.
How do I know when the Apple Rose Pastry is fully baked?
When the edges are uniformly golden and the pastry sounds hollow when tapped lightly, the roses are done. If the tops are still pale, bake an additional 2‑3 minutes.
What does the YouTube channel Antoniou Fillo Pastry specialize in?
The YouTube channel Antoniou Fillo Pastry specializes in Greek and Mediterranean pastry tutorials, focusing on traditional techniques for phyllo, baklava, and creative fruit‑filled desserts.
How does the YouTube channel Antoniou Fillo Pastry's approach to Greek pastry differ from other cooking channels?
Antoniou Fillo Pastry emphasizes authentic ingredient sourcing, step‑by‑step handling of delicate phyllo, and offers cultural context for each recipe, whereas many other channels simplify or substitute key techniques.
What other Greek pastry recipes is the YouTube channel Antoniou Fillo Pastry known for?
The channel is known for classic baklava, galaktoboureko (custard‑filled phyllo), melomakarona (spice‑infused cookies), and various cheese‑filled phyllo pies such as tiropita.
Last updated: September 3, 2026
