1 litre soy milk 

1/2 cup fine semolina

1 cup caster sugar (1/2 cup for custard & 1/2 cup for apples)

1 teaspoon vanilla sugar 

3 slices of lemon peel

12 sheets filo pastry 

½ cup vegetable oil

½ cup icing mixture

1 teaspoon ground cinnamon 

2 diced apples, optional



PLACE apples with 1/2 cup sugar,  pinch cinnamon, one tablespoon water. Cook in saucepan for 5 minutes, let cool.

PLACE 900mls of milk and lemon peel in a saucepan, to heat. 

COMBINE remaining 100mls of milk, semolina, sugar and vanilla sugar in separate bowl and mix well. 

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

TAKE off heat let custard cool to room temperature. (Tip: spread custard in a shallow baking tray to speed up cooling process)

LIGHTLY oil your top sheet of filo pastry.

PLACE two heaped tablespoons of custard, centered and a quarter of the way up the filo pastry sheets.

FOLD filo in and over from sides and then roll into parcel. 

PLACE completed parcels on a greaseproof paper lined cooking tray and lightly oil top before baking in oven @ 175° for approximately 35 minutes

TAKE out once golden brown & finish off with dusting of icing sugar and sprinkle of ground cinnamon/cassia or top with apple mixture.