Fried Custard Parcels

Directions

1. 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. 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. 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.