A simple dessert popular throughout Europe, this recipe for Roasted Semolina squares comes from Alsace. Semolina is a Durum flour popular for sweet dishes due to the flavor that rises from the rough milling process.
Roasted Semolina (Grießschnitten)
- 1.5 L Whole Milk
- 500 g Semolina or Durum weat, roughly ground
- Bring the milk to a boil
- Slowly add the wheat to the milk, stirring constantly. Continue to stir and let the wheat simmer and thicken for 5 minutes.
- When thickened, pour onto a banking pan to a height of about 1-2cm and let cool.
- Cut the cooled plate of semolina paste into squares or rectangles.
- Roast the squares in melted butter until golden brown on each side.
- Serve with apple sauce, ice cream or any other sweet sauce.