Mix the flour, semolina, cornstarch, custard powder, and a pinch of salt together well.

In a saucepan over heat, add 1 cup milk, sugar, butter, and oil. When it comes to a boil, add the flour mixture and stir well. Remove from heat and let cool.

Add the eggs one at a time, mixing each with a couple of drops of vinegar and vanilla until fully incorporated before adding the next egg.

Transfer the dough to a piping bag fitted with a Balah El Sham tip. Pipe evenly into cold oil, then turn on the heat to low and fry until golden brown and evenly colored.

Soak the fried pieces in thick, cold sugar syrup to absorb the syrup.

In a bowl, combine 4 tablespoons whipped topping powder, 2 tablespoons powdered sugar, 2 tablespoons powdered milk, a pinch of vanilla, and 2 tablespoons cream. Beat with an electric mixer, adding cold milk as needed, until you reach the desired consistency.

Slice each Balah El Sham piece in the middle and fill with the cream using a narrow piping tip, then dip the ends in chopped hazelnuts.

Serve and enjoy!