Apricot Custard Rolls

This is a classic Greek pastry with a twist. The recipe is from Dan Lepard, via The Guardian Newspaper, and adapted to the TMX. It serves 6, (12 rolls), and can be made ahead. Although very easy, would be suited to a sophisticated dinner party.
It is a variation of the Greek galaktoboureko.

400g milk
1 large egg
25g semolina
1 heaped teaspoon of corn flour
175g caster sugar
125g dried Apricots.
75g butter or Rice Bran oil spray
6 sheets of filo pastry
Flaked almonds
juice of 1/2 a large lemon
Seeds from 3 green Cardamon pods
1 to 2 Tablespoons of Rose water, (not essence)

DO

Place Apricots in TMX bowl and press TURBO 3 times, until small pieces are formed, NOT paste
Set aside and scrape out bowl
Place in bowl, milk, egg , semolina.cornflour and 25g of sugar, Zap for 7 seconds, speed 5.
Cook,7 mins/100 /speed 2.
Add apricots and stir in, 5 sec./speed2.
Pour into a large flat plate to cool.

If using butter, melt on stove.

Set oven to 190 ff

Take a sheet of Filo with long side facing you. Brush with butter or spray with oil. Place another sheet on top.
Cut into 4 even strips. That is from front to back.
Take 1 generous Tablespoon of Apricot mix and place on short edge and roll up. Make sure that no mixture pokes out the end.
Place on lined oven tray.
Repeat until you have 12 rolls on tray. It may help to divide the mixture into 12 before you start to roll

Brush with butter or spray with oil when all rolls are on tray.
Sprinkle with Almonds, and spray again.

Bake 25 to 30 mins, until the rolls are light brown

While rolls are cooking , make syrup.
In a saucepan on the stove, boil together for 1 minute , sugar , cardamon seeds,lemon juice and 75 mls of water. Leave to cool and then add rose water.

When rolls are cooked, place into a serving dish with a small edge. Pour over syrup
Serve at room temperature.