Filled Spelt Semolina Slice with Rosehip and Sweet Pesto


Rating: 3.69 / 5.00 (101 Votes)


Total time: 1 hour

Spelt semolina slices:









Filling:





Sweet pesto:






Instructions:

For the spelt semolina slice, boil the milk with the vanilla, sprinkle in the semolina and roast. Cool the mixture slightly and incorporate the yolks. Then spread on a baking sheet, cool and cut 3×4 cm rectangles. Coat 2 each with the filling, assemble and coat in egg and almonds, then fry until golden. Filling: simmer the rosehips with the apples and sugar for 20 minutes, then pass through a sieve, bring to the boil, pour into sterile jars and seal. Sweet pesto: Finely blend the juice with the basil and lemon, add nuts and refrigerate. Dressing: Slice diagonally, arrange with pesto to please.

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