Baklava Custard Rolls

1: Add the milk, honey, semolina, and sugar to a pot over medium heat. Continuously whisk until the mixture forms a thick consistency (approximately 10 minutes). Turn the heat off, and add the cold butter, whisking it through until it melts, followed by the egg, whisking it quickly to avoid any curdles.

2: Set the custard aside to cool and thicken slightly with plastic wrap over the surface of the custard.

3: Lay 2 sheets of filo pastry flat and generously brush each layer with melted butter. Sprinkle a spoonful of chopped pistachios and 5-6 soup spoonfuls of custard onto the buttered pastry at the center and toward the bottom. Fold the bottom over the custard, bring in the sides to seal the ends, butter, then carefully roll them until they seal, keeping the seam side down.

4: Brush each parcel with more melted butter and bake for approximately 30 minutes or until golden at 170C.

5: Once baked, pour honey on top while the parcels are still hot. Sprinkle with chopped pistachios to serve.