Cherry Semolina Strudel
As we step into the new year, let's treat our taste buds to a delightful culinary journey.
Say hello to the delectable and satisfying Cherry Semolina Strudel!
This timeless dessert, with its flaky layers and sumptuous cherry and semolina filling, embodies everything we love about sweet indulgences. Whether you're a seasoned baker or someone who is just beginning to explore the world of pastries, this dessert promises to be a delightful addition to your culinary repertoire.
This classic European treat is a comforting symphony of textures and flavours, with the juicy bursts of tart cherries harmonising elegantly with the semolina filling. Each crisp, golden-brown bite offers a tantalizing contrast of sweetness and sourness, making this strudel a cherished dessert or indulgent snack that captures the essence of traditional pastry craftsmanship.
And such a variety of serving this dessert, with a dusting of powdered sugar or paired with a dollop of vanilla ice cream, but either way this strudel will enchant your taste buds with its luscious, fruit-forward profile.
Using a mixer combine eggs with sugar and vanilla extract for a minute, then add yoghurt, oil, baking powder and semolina. Leave for half an hour to rest.
On one phyllo sheet spread a layer of semolina mix, cover with another phyllo sheet and again spread a layer of semolina. Place the third layer of phyllo, coat with semolina and spread 1/5 of the cherries. Now carefully roll and place in a baking dish.
Repeat the process with the other 4 strudel rolls.
With the rest of semolina mix you have left pour over the strudels and bake in a preheated oven at 180°C/356°F for 40 minutes.
Apple Carob Squares
Ingredients
Instructions
- Peel the apples and grate them, then mix with cinnamon.
- With a mixer mix eggs and sugar for a minute, then add grated apples, ground carob, flour, baking powder, vanilla extract, milk, oil and rum, then mix until combined.
- Transfer into a lined baking dish and bake in a preheated oven at 200°C for 30 minutes.
- Heat up heavy cream and mix with dark chocolate. Stir until the chocolate is melted, then spread it over the cake and let it cool down for an hour in the refrigerator.
