The cannoli in Greek

Ingredients for cannoli: 9
1 lemon
350 ml. semi-skimmed milk
80 gr. semolina
60 gr. rice flour or frumina
70 gr. sugar
2 eggs (egg yolks 1 2)
1 tablespoon oil
1 pack of 6 sheets of Filo dough
30 gr. butter
1 vial small vanilla aroma

   With a potato peeler remove lemon peel 4 spezzetti length 4 or 5 cm. Place them in a pot where you will put the milk.
With a wooden spoon stir milk (low heat) until you come to a boil, then put a lid and continue cooking for another 10 minutes without turning.
When the milk will be ready, remove the peel and let it cool in a Cup.In a bowl rather high beat with a whisk to lowest speed rice flour or frumina with semolina, sugar and two eggs which would deprive of egg white.
Add, always continuing to beat the mixture, milk and blended everything once, put in a saucepan.
Cook turning with a whisk until it thickens.
   Used at this point a wooden spoon to make everything like a rather dense cream.
For instance, the density ? of your cream should be at the end of cooking as a sort of polenta.
Incorporated the aroma of vanilla (1 vial) and cover with paper film for not far form the crust on the surface of the cream layer pi.Take the sheets of Filo dough and cut into three pieces for the lengthwise, emulsified 30 grams melted butter with a tablespoon of olive oil and start spennellando a piece of Filo dough.
   Once brush with butter and oil, place on top of another and the two cm part.
Put on a sheet of thick cream spoon and close slightly edges, so as not to let out the cream during cooking, rolled until Filo not salder in the final thanks to butter.Take nine rolls and put them in the oven at 180 degrees for 20 minutes without ventilation.
Before you bake with the remaining butter onto the outside of your rolls Served sprinkle with powdered sugar and cinnamon.