Creme rolls

Cut 3 strips of lemon peel of 5 cm length and put with the milk in a pan. Bring, while stirring, almost to a boil. Let covered simmer over low heat about 10 minutes. Remove the milk from the heat and let cool 10 minutes. Remove the lemon peel.

Mix, in a bowl, semolina flour, rice flour, sugar and beaten eggs on low speed smooth in 2 minutes. Add the lemon-milk slowly. Put the mix back in the pan. Bring, stirring well, over very low heat in about 10 minutes to a boil. The mixture must thicken. Remove from the heat and add the vanilla. Let cool.

Preheat the oven to 180°C/360°F (fan oven 160°C/310°F). Cut the phyllo sheets in three equal pieces. Mix the melted butter and oil. Coat 1 dough leaf and cover with a second one. Grease 1 half of the dough pile. Place about 2 cm of the edge of the other half 2 tablespoons cream on the dough. Fold the sides of the dough over the stuffing and wrap the dough. Repeat till you're out of dough.

Place the rolls on a greased baking sheet. Coat with the butter/oil mixture.

Bake for 30 minutes till the dough has risen and is golden brown.

Sprinkle the cream rolls with icing sugar and cinnamon powder. Serve hot.