Tamriyeh Rolls

Ingredients

• 11 pack rakakat dough layers or phyllo sheets(250g)
• 25 cup whole milk(1200g)
• 31 cup fine semolina(160g)
• 41.0625 cup sugar(220g)
• 53 teaspoon orange blossom water(15g)
• 62 teaspoon rose water(10g)
• 72 mastika gems(2g)
• 80.25 cup powdered sugar(30g)
• 92 cup sunflower oil(450g)
• 103 teaspoon flour(9g)
• 113 teaspoon water(15g)

Instructions

1. 1In a saucepan, combine the milk, sugar, and semolina. Whisk well to dissolve.
2. 2Place over medium heat and bring to a boil, stirring continuously, until the mixture thickens. Let it gently bubble over low heat.
3. 3Once thick but still slightly loose, add the orange blossom water, rose water, and crushed mastika gems. Let it simmer briefly, then remove from heat and allow it to cool completely.
4. 4Mix flour and water to make a semi-thick paste for binding.
5. 5Transfer the cooled semolina cream into a piping bag.
6. 6Unfold the rakakat or phyllo sheets and place one triangle on your working surface with the base facing you.
7. 7Pipe a straight line of cream along the base of the triangle, leaving a small empty edge at the bottom.
8. 8Brush the edges with the flour-water mixture to seal the rolls.
9. 9Roll tightly from the base upward, tucking as you go to form neat parcels.
10. 10Place the rolls on a tray and chill for 1 hour.
11. 11Deep fry the rolls in hot sunflower oil until golden and crispy. Do not over-brown.
12. 12Arrange on a serving plate and dust generously with powdered sugar before serving.