Turkish · Dessert
Semolina Syrup Pie
A Turkish-inspired individual pie pairing a short, buttery pastry shell with a dense semolina custard filling, finished with flaked almonds and soaked in a bright lemon syrup straight from the oven. The syrup-soak technique borrowed from revani and şekerpare gives the semolina filling a glossy, moist crumb that firms as it cools, while the crisp pastry shell holds its structure against the syrup.
$1
20 minsPrep
30 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
408Calories
8.2gProtein
16.4gFat
57.2gCarbs
28.4gSugar
1.9gFiber
122mgSodium
83mgChol
8.3gSat Fat
161mgPotassium
61mgCalcium
1.4mgIron
0.3mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub the softened butter into the sifted flour until sandy, then bind with a teaspoon of cold water into a dough; press into 2 x 8cm individual tart tins and chill while you make the filling.
2
Whisk the egg with the sugar until pale, then stir in the semolina, whole milk and vanilla extract until smooth and lump-free.
3
Pour the semolina filling into the chilled pastry shells and scatter the flaked almonds over the top.
4
Bake at 180°C for 28-32 minutes until the crust is golden and the filling is set with a light golden top.
5
While the pies bake, simmer the sugar, water and lemon juice for 5-6 minutes until slightly thickened into a light syrup, then cool to room temperature.
6
As soon as the pies come out of the oven, spoon the cooled syrup evenly over the hot filling and let it soak in.
7
Rest the pies in their tins for at least 20 minutes before unmoulding so the syrup fully absorbs and the filling firms up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.1 oz30g sifted all purpose flour
- 1 oz28g softened, for crust butter
- 1.6 oz45g semolina
- 1.9 oz55g whole milk
- 0.6 oz18g sugar white
- 1/21/2 eggs, beaten (27g)
- 0.1 oz3g vanilla extract
- 0.4 oz10g flaked, for topping almond
- 1.2 oz35g sugar white
- 1.6 oz45g water
- 0.1 oz4g lemon juice
