Cottage Cheese & Semolina Casserole with Apples

This baked cottage cheese casserole with semolina and apples is pure comfort in every bite. We start by crafting a smooth semolina porridge, then blend it with rich cottage cheese, eggs, and a touch of sweetness. Layered with thin apple slices inside, the mixture bakes into a creamy, golden dish that’s slightly firm on top and tender underneath.

Serve it warm—its mild sweetness and soft texture make it perfect for breakfast, a cozy afternoon snack, or a wholesome dessert after dinner.

• First, make a thick semolina porridge, for that, we pour fresh cow’s milk into a suitable saucepan and bring it to bubbling on medium heat. As soon as this happens, reduce the heat to a minimum and pour in all the planned quantities of semolina.
• Stirring constantly to avoid unwanted lumps, cook our porridge for about 8 minutes, and turn off the stove. Leave it to cool and swell, and at the same time combine two hens’ eggs and a cup of white sugar in another bowl.
• Whisk the mass for a couple of minutes with a kitchen mixer, and then add the medium-fat cottage cheese inside.
• Using a regular fork, stir the dessert base to a comparative homogeneity and gently transfer the slightly cooled semolina.
• Next, peel a medium-sweet apple from the peel, remove the core, divide it into three slices, and cut (not all the way through) the surface of the fruit in several longitudinal lines.
• Now pour the base of the cottage cheese and apple casserole into a mold covered with baking paper and spread the slices evenly, pressing them slightly into the mass.
• We move the dessert billet to the oven and cook the cottage cheese casserole with apples at 190°C (374°F) for about 40 minutes. After turning off the stove, it is better to leave the dessert until partially cooled, so it does not fall off.