Namora Semolina Cake Baklava
Indulge in the rich, aromatic layers of Namora Semolina Cake Baklava—a creative fusion of Middle Eastern and Mediterranean desserts that promises a symphony of textures and flavors. This unique recipe combines the soft, tender crumb of semolina cake with the signature crisp and flakiness of phyllo dough, all brought together by a luscious nutty filling and a fragrant honey-lemon syrup. Layers of buttery phyllo alternate with chopped walnuts and pistachios, creating a dessert that's delightfully crunchy, yet irresistibly moist thanks to the syrup infused with rose or orange blossom water. Perfect for special occasions or an elegant tea-time treat, this stunning dessert pairs sweet and nutty notes with an aromatic finish that’s sure to impress. Enjoy this crowd-pleasing fusion dessert warm or at room temperature, alongside a comforting cup of coffee or mint tea. Keywords: Namora Semolina Cake Baklava, semolina cake, phyllo dough dessert, Middle Eastern recipes, Mediterranean dessert, nutty baklava layers, honey syrup, rose water dessert.
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Recipe Information
Ingredients
- 2 cups Semolina
- 0.5 cup Granulated sugar
- 1 cup Plain yogurt
- 0.5 cup Unsalted butter (melted)
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 cup Chopped nuts (walnuts, pistachios, or a mix)
- 6 large sheets Phyllo dough sheets
- 0.5 cup Melted butter (for phyllo coating)
- 1 cup Water (for syrup)
- 1 cup Granulated sugar (for syrup)
- 2 tablespoons Honey (for syrup)
- 1 tablespoon Lemon juice
- 1 teaspoon Rose water or orange blossom water (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a mixing bowl, combine the semolina, granulated sugar, yogurt, melted butter, baking powder, vanilla extract, and salt. Mix until a smooth batter forms.
Spread the semolina batter evenly onto the bottom of the greased baking dish, smoothing the surface with a spatula.
Sprinkle the chopped nuts evenly over the semolina batter to create a nutty layer.
Cover the nut layer with 3 sheets of phyllo dough, brushing melted butter between each sheet.
Spread a second layer of chopped nuts over the phyllo dough.
Cover the second nut layer with the remaining 3 sheets of phyllo dough, again brushing melted butter between each sheet and finishing with a generous coating on the top layer.
Using a sharp knife, score the phyllo into diamond or square shapes, cutting through to the nut layer but not all the way to the bottom.
Bake in the preheated oven for 35–40 minutes, or until the phyllo is golden brown and crisp.
While the cake is baking, prepare the syrup. In a saucepan, combine the water, granulated sugar, honey, and lemon juice. Stir over medium heat until the sugar dissolves, then let it simmer for 5–7 minutes until slightly thickened. If desired, stir in rose water or orange blossom water for added fragrance.
Once the cake is baked, remove it from the oven and immediately pour the hot syrup evenly over the entire surface. Allow the syrup to soak into the cake completely.
Let the dessert cool at room temperature before serving. Cut fully along the scored lines, ensuring each piece has the layered phyllo and semolina cake.
Serve as a decadent dessert with tea or coffee.
Nutrition Facts
Calories |
5576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.3 g | 350% | |
| Saturated Fat | 129.1 g | 646% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 527 mg | 176% | |
| Sodium | 2597 mg | 113% | |
| Total Carbohydrate | 710.7 g | 258% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 357.4 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 648 mg | 50% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1962 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
