One Bowl Semolina Yogurt Cake

I had semolina in the freezer for about a year and decided I needed to figure out what to do with it. This cake is easy, delicious, with just a little bit of bite. I think the kids will like it - it's so moist and satisfying. Really easy to bake. Semolina is flour made from hard durham wheat. 

Heat oven to 340. (Odd, I know!)

1 egg
1/3 c. sugar
pinch of salt
1/3 c olive oil
1/2 c yogurt
1 c. semolina
1 t. baking powder
1 t. vanilla
1/3 c shredded coconut (plus more for the top of the cake)

Syrup:
3/4 c. water
3/4 c. sugar
1 t lemon juice

Grease/spray a 9 x 9 pan.

In a bowl (it's a one bowl cake), mix the egg, salt, and sugar until light.

Add oil and yogurt, mixing until smooth.

Add in semolina, baking powder, vanilla, and coconut.

Spread into your pan and bake until browned, about 25 minutes in the convection oven.

Meanwhile bring the water, sugar, and lemon juice to a boil, stirring for a few minutes until it's a transparent liquid. 

When the cake is finished, pour the syrup straight over it. No need to poke holes in the cake - it absorbs.

Sprinkle with coconut. 

I cut it into 16 squares. 

Apple Roses

Pretty Food is a category I enjoy - artistic expression using the medium of food.

I saw many versions of these online, too many to keep track of, but finally nailed it. They are really pretty, and the symbolism of rose and apple matches both Rosh Hashanah and Shavuot. Symbolic foods are especially fun, in my book.

I had never worked with puff pastry before. It is readily available. Buy a two sheet package. It's nice to work with - I was always a little scared of it.

Muffin tin for a dozen - spray well with oil.

Two sheets puff pastry - 1.1 lbs
2-3 very red apples. The skin color is key here.

Blueberries, optional

Lemon juice
cinnamon/sugar mixture
flour for flouring the board you roll them out on
red jam (your choice of flavor) - a few tablespoons, or Rosh Hashanah, honey!
3 T melted butter or margarine (the puff pastry can be parve, if that is an issue). Then these are vegan.

Leave the puff pastry at room temperature ahead of working with for an hour or so.

Core the apples by cutting them in half and scooping out the core, or use a corer. (We have one in Chestertown.)
Slice them as thinly as you can. Some people use a mandolin, though I don't have one.

Put the sliced apples in a dish, cover with water and a little lemon juice so they don't discolor, and microwave for 3-4 minutes. You want them to be very pliable but not mushy. Strain them in a colander.

Flour a board for rolling out a sheet of puff pastry til it's about 12 x 14. Cut it, the shorter way, into 6 strips with a pizza cutter.

Spread the jam over each strip, and sprinkle with the cinnamon/sugar mixture.

Take 6 to seven apple slices and lay them across the top 1/4 of the strip, overlapping and extending beyond the top. Fold over the puff pastry and start rolling . If the apple slices slip out you can keep easing them back in. Flatten a bit and set in the greased muffin tin. 
Sprinkle more cinnamon/sugar on top of each, and spread melted butter or margarine on each to help it to crisp up.

I was running short of apples and threw in a few blueberries. They look really pretty!

Bake at 350 for about 35-40 minutes.

Sprinkle with powdered sugar before you serve, to gild the lily, so to speak!

PS it seems like you could poach the apples in some red wine and color them, which would be even prettier. Plan ahead and try it!