Mannik with pear and cinnamon
4 servings
70 minutes
Semolina pie with pear and cinnamon is a tender and aromatic cake from Russian cuisine. It captivates with the softness of semolina soaked in tangy kefir and the sweet taste of ripe pears generously spiced with warm cinnamon. Historically, semolina appeared as an affordable pastry where semolina replaced expensive flour but over time became a beloved family dessert. This pie is perfect for cozy tea gatherings, especially in cold weather. Its texture is airy, and the combination of fruits and spices creates a harmony of flavors. The simplicity of preparation makes it ideal for home gatherings, while the powdered sugar topping adds an elegant touch. It is best served slightly warm to reveal the full bouquet of aromas.
1
Mix kefir, semolina, eggs, and sugar. Add baking soda and stir.
- Kefir: 1 glass
- Semolina: 1 glass
- Chicken egg: 2 pieces
- Sugar: 1 glass
- Baking soda: 1 teaspoon
2
Put the dough in the refrigerator for 30 minutes.
3
Slice the pear into small pieces.
- Anjou pears: 3 pieces
4
Grease the baking pan with butter or margarine, sprinkle with semolina to prevent the pie from burning and sticking. Add pear slices and distribute evenly in the pan, sprinkle with cinnamon. Preheat the oven to 200 degrees.
- Butter: 50 g
- Semolina: 1 glass
5
Cover the pears with dough and place in the oven. Bake at 180 degrees for 30-45 minutes.
6
Serve cut into rectangular pieces, and you can decorate with powdered sugar on top.
