Fried Custard Parcels

• 1/2 cup semolina
• 1/2 cup granulated sugar
• 1/2 tbsp rosewater
• 3 sheets shortcrust pastry dough, each cut into 6 rectangles
• 1 None large egg, lightly beaten
• None None vegetable oil, for deep-frying
• 1/4 cup powdered sugar

1. In a small saucepan, bring 2 cups water to a gentle simmer. Gradually stir in semolina then sugar and rosewater. Cook, stirring, over low heat for 5 mins, or until thickened. Transfer to a small heatproof bowl, cover surface with plastic wrap and let cool for 1 hour.
2. Roll 1 rectangle of pastry dough into a 5 inch square on a floured work surface. Place 1 tbsp semolina custard in the center, brush edges with egg then fold opposite edges over filling to enclose. Brush remaining edges with egg and fold to almost meet in the center. Repeat with remaining dough and custard.
3. Heat oil in a large saucepan or wok. Deep-fry parcels until lightly browned and crisp. Drain on paper towels. Serve immediately, dusted with powdered sugar.

semolina, granulated sugar, rosewater, shortcrust pastry, egg, vegetable oil, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/32391 (may not work)