Pie with semolina cream and cold cocoa
4 servings
60 minutes
Pie with semolina cream and cold cocoa is the embodiment of cozy Russian culinary tradition, offering warmth and enjoyment. The airy filo dough conceals a delicate semolina cream cooked with vanilla and butter, featuring a soft, velvety texture and subtle sweet flavor. Baked to a golden crust, the pie exudes warm, cozy aromas, while its surface adorned with powdered sugar and cinnamon adds a light spicy note. This dessert pairs perfectly with cold cocoa, creating harmony between the softness of the filling and the slight bitterness of the chocolate drink. Such a pie would be a wonderful addition to family tea time or celebrations, filling moments with coziness and sweet delight.
1
In milk, add semolina, vanilla, 25 g of butter, sugar, and cook until it reaches the consistency of thick semolina porridge, stirring with a whisk. Then let it cool.
- Milk: 700 ml
- Semolina: 200 g
- Vanilla: 25 g
- Butter: 10 g
- Sugar: 70 g
2
Then take the dough and form an envelope filled with cream (170 g per serving) and bake in the oven at 180 degrees for twenty-five minutes.
- Filo (phyllo) pastry: 50 g
- Semolina: 200 g
3
When serving, sprinkle with powdered sugar and cinnamon to taste. It is recommended to serve with cold cocoa.
- Icing sugar: 10 g
- Ground cinnamon: 10 g
- Cocoa powder: 150 g
