Dan Lepard's apricot custard rolls recipe

A variation on Greek galaktoboureko. 400ml milk, any sort 1 large egg 25g semolina 1 heaped tsp cornflour 175g caster sugar 125g dried apricots, cut into slivers 75g butter 200g filo pastry Flaked almonds Juice of ½ lemon Seeds from 3 cardamom pods 1-2 tbsp rosewater In a saucepan, whisk the milk, egg, semolina, cornflour and 25g sugar. Bring to a boil, simmer for a minute, stir in the apricots, spoon on to a plate and leave to cool. Meanwhile, heat the butter in a pan until it begins to brown, then pour into a bowl. Take a sheet of filo, brush with melted butter, lay another sheet on top, brush with more butter, and cut into 12cm-wide strips. Put a heaped tablespoon of the apricot mix at the end of one strip, fold in the edges to part-cover the filling, roll up like a spring roll and place seam-side down on a tray lined with buttered foil. Repeat with the remaining filo. Brush with more butter, scatter the almonds on top and bake at 190C (170C fan-assisted)/375F/gas mark 5 for 25-30 minutes, until golden. Boil 75ml water with the lemon juice, remaining sugar and cardamom seeds for a minute, then leave until warm. Stir in the rosewater and pour over the rolls. Serve at room temperature. danlepard.com/guardian