Halawet el jibn (sweet cheese rolls)

Ingredients

FOR THE SYRUP:

• 2 cups sugar
• 1 cup water
• 1 tsp lemon juice

FOR THE SWEET CHEESE ROLLS:

• 1 1/2 cup water
• 3/4 cup sugar
• 1 cup milk
• 1 cup fine semolina
• 2 cups mozzarella cheese, shredded*

FOR FILLING THE ROLLS:

• Pillsbury Funfetti vanilla cream

FOR GARNISH:

• Dry fruits of your choice

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Preparation

• MAKE SUGAR SYRUP:
  
  Add sugar, water and lemon juice in a small pan.Put it in a medium gas stove.
  
  Bring it to boil, then immediately reduce the heat to low and let it simmer for no longer than 10 minutes. You can see that consistency is similar to pancake syrup.
  Transfer to a serving bowl and allow to cool to room temperature.
• MAKE CHEESE ROLLS:
  
  Start by adding water and sugar in a shallow pan ,stirring occasionally until the sugar dissolves. Bring to a boil then add semolina, stirring constantly with a spatula until well combined and slightly thickened; about 30 seconds.
• Next, add in the cheese , and stir well until the cheese melts and the mixture forms a soft, cohesive dough. Allow to cool briefly until it's warm enough to handle.
  Take a small ball out of dough onto a sheet of plastic wrap and cover with another sheet. Roll out the dough between the 2 sheets of plastic wrap, into a rectangle. Remove the plastic wrap on top. Using a sharp knife ,trim off the irregular sides of the dough to form a clean cut rectangle.
• Now,place the cream in the middle of the sheets parallel y.
  Next, lift the dough and roll it over the cream filling, until the cream filling is completely covered, the dough seals it in and looks like a thin log. Using a sharp knife ,make a cut along side the log to slice it off from the rest of the dough. Repeat this process to make make 2 more logs.
  Repeat with the other piece of dough.
  Arrange the rolls on the serving platter, sprinkle each with a grated dry fruits.
• Serve alongside the syrup, drizzling each piece with some before eating.
  Store leftovers covered in the refrigerator.