Semolina Custard

• Add 1 cup of semolina, 1 cup of sugar, 3 cups of water, a splash of rose water and your ground mastic to your pan on a low heat and stir until it thickens into a lovely custard. Check the video below to see what it should look like then pour your custard into a bowl and leave it to cool
• Cut circles out of your puff pastry with your cookie cutter
• Place a teaspoon of filling in the center of each circle
• Brush egg white around the edge of each puff pastry circle
• Fold over your pastry to make a semi-circle
• Push down the edges with your fingers
• With a fork press down all the way around the open edge to seal. See video below
• Brush the top with egg white
• Repeat until all your bougatses are done
• Place your bougatses on a floured baking tray and bake in the oven for 20 minutes or until they are golden
• Let your bougatses cool for a few minutes
• Dig in (",)