Fried Custard Parcels – a delicious recipe with semolina, granulated sugar, rosewater, shortcrust pastry, egg, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
162
kcal
Calories
3
g
Fat
33
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cup semolina, 1/2 cup granulated sugar, 1/2 tbsp rosewater, 3 sheets shortcrust pastry dough, each cut into 6 rectangles, and more.
Yes, Fried Custard Parcels falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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