traditional semolina based custard baked in puff pastry 



1Ltrs full cream or skim milk 

1/2 cup fine semolina 

1/2 cup caster sugar 

1 tablespoon vanilla sugar 

2 eggs 

Puff pastry, cut into 6cm squared pieces




Place 950mls of milk in a saucepan, to heat.

Combine remaining 50mls of milk and all other ingredients in separate bowl and mix well.

Once milk is warm, add mixed ingredients to saucepan & continuously stir until it thickens and begins to boil.

Take off heat let custard cool to room temperature.

(Tip: spread custard in a sallow tray to speed up cooling)

Place a heaped tablespoon of custard in the centre of the puff pastry square, bring all four corners of the puff up to the middle and press together to seal.

Place completed parcels on a buttered or greaseproof paper lined cooking tray and bake in oven at 175°for approximately 35 minutes

Take out once golden brown & dust with icing sugar and cassia