For the stuffing:
In a saucepan, heat the cheese, water, sugar, vanilla and lemon zest, stirring constantly, until they become a smooth cream.
Add the semolina, stir until the cream thickens and remove from the fire. Leave the cream aside to cool down.

Assembly
Open the 2 SHORTCRUST PASTRY Sheets on a work surface and cut 12 round shapes with a 7 cm diameter approx. from each sheet.
Place 1 tbsp from the stuffing on half the sheets and cover with the other half.
Seal well the edges and pinch them 6 times all around with your fingers.
Smear with the egg, sprinkle with the almond and bake in a preheated oven at 180°C, for approx. 25 - 30 min, until golden brown.
Place the small pies on a platter and, while still hot, pour the honey mixed with the lemon zest on top to serve.