Using ingredient fine semolina

Baklava With Cream Filling

• 350 after the filling has been prepared
• 16 baking (pan)
• 2 equal par lay
• 1 sheet on a well-buttered
• 1/2 fine semolina (grain)
• 700 ml milk
• 600 gr sugar
• 475 ml water
• 325 gr sweet butter
• 180 gr phyllo pastry sheets

Finikia-Semolina Honey Cookies

• 1 1/2 fine semolina
• 1 orange
• 1 cinnamon bark
• 325 gr flour (plain)
• 240 ml water
• 200 gr sugar
• 120 ml honey
• 120 ml orange juice
• 120 gr butter
• 110 gr corn

Finikia-Semolina Honey Cookies

• 1 1/2 fine semolina
• 1 orange
• 1 cinnamon bark
• 325 gr flour (plain)
• 240 ml water
• 200 gr sugar
• 120 ml honey
• 120 ml orange juice
• 120 gr butter
• 110 gr corn

Nut-stuffed Semolina Pastries, Cyprus Style

• 1 nut mixture
• 300 gr fine semolina
• 130 gr pistachios (chopped unsalted)
• 110 gr sweet butter
• 55 gr granulated sugar
• 45 ml warm water
• 14 gr cinnamon (ground)
• 10 ml orange flower water
• 1 gr salt

Revani-Semolina Cake

• 4 eggs
• 4 lemons
• 1 3/8 fine semolina
• 350 ml water
• 250 gr sugar
• 120 ml orange juice
• 120 ml olive oil
• 65 gr all purpose flour
• 60 gr blanched
• 5 ml vinegar

Revani-Semolina-almond Sponge Cake With Syrup

• 6 eggs
• 3 cake (pan)
• 1 cinnamon stick
• 1 orange
• 1 fine semolina
• 700 ml water (cold)
• 500 gr granulated sugar
• 220 gr sweet butter
• 130 gr all purpose flour
• 120 gr almonds (finely chopped)

Revani-Semolina-almond Syrup Cake With Syrup

• 6 eggs
• 3 cake (pan)
• 1 cinnamon stick
• 1 orange
• 1 fine semolina
• 700 ml water (cold)
• 500 gr granulated sugar
• 220 gr sweet butter
• 130 gr all purpose flour
• 120 gr almonds (finely chopped)