Russia · Sweet Dishes

Guriev Porridge

Guriev porridge is a Russian dessert of baked semolina layered with sweet milk skins, toasted walnuts and dried apricots, finished with a caramelized sugar crust.

40 min✻6 servings✻738 kcal
Guriev Porridge

Ingredients

  • milk1 l
  • semolina200 g
  • sugar100 g
  • butter50 g
  • walnuts100 g
  • dried fruit (dried apricots)100 g
  • cream 33%400 ml
  • vanillin, to taste

Method

  1. 1Bring the milk to a near boil, then whisk in the semolina in a thin, steady stream so it doesn't clump. Cook for 5-7 minutes, stirring, until the porridge is thick and holds its shape on a spoon. Stir in the sugar (reserve 2 tablespoons for the topping), butter, and vanillin until smooth, then take off the heat.
  2. 2Make the milk skins: pour the cream into a wide, shallow ovenproof dish and place it in the oven at 180-200°C (355-390°F). Every 8-10 minutes, a golden skin will form on the surface — lift it off with a fork or spatula and stack it on a plate. Repeat until you have 5-6 skins in total.
  3. 3Toast the walnuts in a dry skillet until fragrant, then chop them coarsely. Cut the dried apricots into small pieces.
  4. 4Butter a 20x20 cm baking dish and build 3-4 layers, alternating semolina porridge, a milk skin, and a scattering of walnuts and dried apricots. Finish with a layer of porridge on top.
  5. 5Sprinkle the reserved 2 tablespoons of sugar evenly over the surface and bake at 200°C (390°F) for 10-15 minutes, until a caramel crust forms.
  6. 6If the crust needs more color, finish under the grill/broiler for 1-2 minutes, watching closely so it doesn't burn, or use a kitchen torch. Serve warm, with jam or extra nuts alongside.