Qassatat (ricotta cheese pastries)

1 quantity short pastry ( 400g flour)
250g ricotta cheese
1 egg
2 tablespoons Parmesan cheese
1 tablespoon semolina flour
1/4 cup milk

Mix all ingredients in a food processor until mixture resembles thick paste. Transfer mixture to piping bag fitted with plain nozzle 1 cm wide.

Roll pastry into a log approx 30cmx4cm. Cut into 1cm slices. Open each slice into 10th rounds, pipe approx two teaspoons mixture in the centre and gather sides crimping into rosettes as you go. Place on a non stick baking tray, brush with an egg wash and bake in a 200c oven for 25 minutes or until golden.