Step 1

For the sugar syrup, combine sugar, lemon zest, juice, cinnamon and 11/2 cups (375ml) water in a small saucepan over medium heat and stir until the sugar dissolves. Bring to the boil and cook for 12-15 minutes until slightly thickened. Set aside to cool completely.

Step 2

Place the sugar and eggs in a bowl and whisk until thick, then stir through semolina, milk and vanilla. Transfer to a medium saucepan over medium-low heat and cook, stirring constantly, for 7-9 minutes until the mixture is very thick. Remove from heat and stir through 2 tsp butter. Transfer to a bowl, cover the surface with plastic wrap and set aside to cool to room temperature. Refrigerate until chilled. Preheat oven to 200°C.

Step 3

Cut 1 sheet of pastry into 3 strips, lengthways. Brush 1 strip with butter and place 11/2 tbs of filling in one corner of pastry, leaving a 1cm border. Don’t overfill triangles or they will split. Lift pastry corner with filling and fold tightly diagonally to create a triangle. Continue folding, retaining triangle shape. Transfer to a lined baking tray and cover with a damp tea towel. Repeat with remaining pastry and ingredients.

Step 4

Brush the triangles with remaining butter and bake for 20-22 minutes until golden. Transfer hot triangles to a large serving plater, pour over the syrup and set aside for 1 hour to absorb the syrup. Serve immediately.