Ingredients for cream
1 package of phyllo pastry sheets
80 gr fine semolina
½ lemon zest
½ vanilla extract
Ingredients for homemade olive jam sauce
250gr olive jam home by nature
50ml sparkling water
Mix the sugar and the milk on medium heat.Add the eggs and the lemon zest slowly and stir well. Lower the heat and add the semolina.Take the pot off and add the vanilla extract.Put the cream in a bowl and seal it with aluminum foil.Put it in the fridge.
Mix the olive jam with the sparkling water in a bowl and stir well.
Cut the puff pastry into triangles.
Bake it in the oven 180oC for 20minutes.