Hurmašica - Sweet Semolina Pastry

Ingredients

• 2 cups (250g) semolina 2 cups (250g) semolina
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• Crushed walnuts or coconut flakes for garnish Crushed walnuts or coconut flakes for garnish
• For the syrup: For the syrup:
• 2 cups (480ml) water 2 cups (480ml) water
• 2 cups (400g) granulated sugar 2 cups (400g) granulated sugar
• Juice of 1 lemon Juice of 1 lemon
• 1 tablespoon orange blossom water (optional) 1 tablespoon orange blossom water (optional)

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 8g (1g saturated)
• Carbohydrates: 42g (20g sugars)
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a baking dish.
2. 2.
   In a large bowl, combine the semolina, flour, sugar, baking powder, and lemon zest.
3. 3.
   Add the yogurt, vegetable oil, and vanilla extract to the dry ingredients. Mix well until a soft dough forms.
4. 4.
   Transfer the dough to the greased baking dish and spread it evenly.
5. 5.
   Using a sharp knife, cut the dough into diamond-shaped pieces.
6. 6.
   Bake in the preheated oven for 20-25 minutes, or until golden brown.
7. 7.
   While the pastries are baking, prepare the syrup. In a saucepan, combine the water, sugar, lemon juice, and orange blossom water (if using). Bring to a boil and simmer for 10 minutes.
8. 8.
   Once the pastries are baked, remove them from the oven and immediately pour the hot syrup over them.
9. 9.
   Allow the pastries to soak in the syrup for at least 1 hour before serving.
10. 10.
    Garnish with crushed walnuts or coconut flakes before serving.

Treat your ingredients with care...

• Semolina — Make sure to use fine semolina for the best texture in the pastry.
• Orange blossom water — The addition of orange blossom water in the syrup enhances the flavor profile of the dessert, but it is optional. Adjust the amount according to your preference.

Tips & Tricks

• For a richer flavor, you can add a pinch of ground cinnamon or cardamom to the dough.
• To ensure the syrup is fully absorbed, poke the pastries with a fork before pouring the syrup over them.
• Allow the pastries to cool completely before serving to enhance their texture.

Serving advice

Serve Hurmašica at room temperature to fully enjoy its flavors and texture. It pairs well with a cup of Bosnian coffee or a glass of sweetened mint tea.

Presentation advice

Arrange the diamond-shaped pastries on a platter and sprinkle them with crushed walnuts or coconut flakes for an attractive presentation. Drizzle some of the syrup over the top for an extra touch of sweetness.