Vanilla Cream Rolls

Ingredients:

For the custard cream (crema pastiera):

• 3 egg yolks
• 3 tablespoons (30 gr) of whole wheat flour (lower points alternative)
• 1/4 cup (50 gr) of sugar substitute (like Stevia or erythritol)
• 1 teaspoon of vanilla extract
• 1 cup (235 ml) of unsweetened almond milk or skim milk

For the pastry:

• 1 package of phyllo dough (using phyllo dough reduces the points compared to puff pastry)
• 1/4 cup (56 gr) of light butter or margarine (for brushing)
• Powdered sugar substitute for dusting (optional)

Instructions:

1. Make the Custard Cream:
   1. In a medium bowl, whisk together the egg yolks and sugar substitute until light and fluffy.
   2. Add the flour and whisk until smooth.
   3. In a small saucepan, heat the almond milk or skim milk until it’s just about to boil. Remove from heat.
   4. Slowly pour the hot milk into the egg mixture, whisking continuously to prevent the eggs from scrambling.
   5. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly until it thickens (about 5-7 minutes).
   6. Remove from heat and stir in the vanilla extract. Allow to cool completely.
2. Prepare the Pastry:
   1. Preheat your oven to 375°F (190°C).
   2. Lay out the phyllo dough sheets and cut them into strips (about 2 inches wide).
   3. Brush each strip with light butter or margarine.
   4. Roll each strip into a cylinder shape and place on a baking sheet lined with parchment paper.
   5. Bake in the preheated oven for about 10-12 minutes or until golden brown and crispy. Remove from the oven and allow to cool.
3. Assemble the Rolls:
   1. Once the pastry is cool, use a piping bag to fill each roll with the custard cream.
   2. Dust with powdered sugar substitute if desired.

• WW Points: Approximately 2-3 points per roll, depending on the specific brands and substitutes used.

Enjoy your delicious and lighter version of vanilla cream rolls!