Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 cups whole milk + 2 cups heavy cream
- 1 cup fine semolina (about 160 g)
- 1/2 cup granulated sugar (plus 2 tbsp for topping)
- 4 tbsp unsalted butter, divided
- 2 large egg yolks
- 1 tsp vanilla extract; 1/4 tsp fine salt
- 3/4 cup hazelnuts, toasted and chopped
- 3/4 cup sliced almonds, toasted
- 1/2 cup dried apricots (chopped), 1/2 cup golden raisins, 1/3 cup dried sour cherries
- Optional: 2 tbsp brandy or strong tea to soak fruit; 1/3 cup apricot preserves + 2 tbsp water
Do This
- 1. Heat oven to 375°F (190°C). Divide milk and cream between two shallow pans and bake until a golden skin forms, 12–18 minutes.
- 2. Lift off skin, reserve, and repeat until you have 4–5 skins (about 45 minutes total). Collect the remaining dairy into a saucepan and measure 4 cups; top up with milk if needed.
- 3. Toast nuts at 350°F (175°C) for 8–10 minutes. Soak dried fruit in hot water, tea, or brandy for 10 minutes; drain and pat dry.
- 4. Simmer the 4 cups dairy with 1/2 cup sugar, 2 tbsp butter, vanilla, and salt. Whisk in semolina gradually; cook 6–8 minutes until thick and smooth.
- 5. Off heat, whisk a little hot porridge into egg yolks, then stir yolks back in; cook 1 minute. Lower oven to 350°F (175°C).
- 6. Butter a 2-qt baking dish. Layer porridge, a milk skin, and nuts/fruit; repeat 2–3 times, finishing with a skin. Dot with 2 tbsp butter, sprinkle 2 tbsp sugar. Bake 15–20 minutes; broil 1–2 minutes to caramelize. Rest 10 minutes and serve warm (optional apricot sauce).
Why You’ll Love This Recipe
- A showstopping classic: custardy semolina layered with golden, caramelized milk skins.
- Textural contrast in every bite: creamy base, toasty nuts, and jewel-like dried fruit.
- Surprisingly doable at home with clear steps and make-ahead components.
- Comforting, fragrant vanilla warmth that’s perfect for holidays or special Sunday dinners.
Grocery List
- Produce: 1 lemon (optional, for serving syrup)
- Dairy: Whole milk, heavy cream, unsalted butter, 2 eggs
- Pantry: Fine semolina (or cream of wheat), granulated sugar, vanilla extract, fine salt, hazelnuts, sliced almonds, dried apricots, golden raisins, dried sour cherries or cranberries, apricot preserves (optional), brandy or tea (optional)
Full Ingredients
Milk Skins (Penka)
- 4 cups (950 ml) whole milk
- 2 cups (480 ml) heavy cream
Semolina Base
- 4 cups (950 ml) “skin milk” collected from the pans (top up with whole milk if needed)
- 1 cup (160 g) fine semolina
- 1/2 cup (100 g) granulated sugar
- 2 tbsp (28 g) unsalted butter
- 1 tsp vanilla extract (or 1/2 vanilla bean scraped)
- 1/4 tsp fine salt
- 2 large egg yolks
Nut and Fruit Layer
- 3/4 cup (90 g) hazelnuts, toasted and roughly chopped
- 3/4 cup (70 g) sliced almonds, toasted
- 1/2 cup (85 g) dried apricots, diced
- 1/2 cup (80 g) golden raisins
- 1/3 cup (50 g) dried sour cherries or cranberries
- 2 tbsp brandy or strong black tea (optional, for soaking)
Assembly & Finish
- 2 tbsp (28 g) unsalted butter, softened (for dotting and greasing)
- 2 tbsp (25 g) granulated sugar (for the top)
Optional Apricot-Orange Drizzle
- 1/3 cup (95 g) apricot preserves
- 2 tbsp water
- 1 tsp fresh lemon juice or a strip of orange zest
Step-by-Step Instructions
Step 1: Toast the nuts and prep the fruit
Heat the oven to 350°F (175°C). Spread hazelnuts and sliced almonds on a baking sheet and toast for 8–10 minutes until fragrant. Rub hazelnuts in a towel to shed most skins, then roughly chop. Soak the dried fruit in hot water, tea, or brandy for 10 minutes, then drain and pat dry so it stays plump, not watery.
Step 2: Make the caramelized milk skins (penka)
Increase oven temperature to 375°F (190°C). Divide the 4 cups milk and 2 cups cream between two shallow metal pans (such as two 9×13-inch pans or large pie plates) in roughly 3/4-inch depth. Bake until a golden-brown skin forms across the surface, 12–18 minutes. Using two forks or a thin spatula, lift the skin off in one sheet and set on a plate. Return the pans to the oven and repeat until you have 4–5 skins (about 45 minutes total). Pour the remaining dairy from both pans into a large saucepan—measure 4 cups; if short, top up with milk.
Step 3: Cook the semolina base
Add 1/2 cup sugar, 2 tbsp butter, vanilla, and salt to the saucepan with the 4 cups dairy. Bring to a gentle simmer over medium heat. While whisking constantly, rain in the semolina in a slow, steady stream. Continue whisking until thick, smooth, and bubbling softly, 6–8 minutes.
Step 4: Enrich with egg yolks
Whisk the yolks in a small bowl. Ladle in 1/2 cup of the hot porridge, whisking to temper, then stir the yolk mixture back into the pot. Cook over low heat for 1 minute more, stirring, to fully set the yolks. Remove from heat and let stand 3–5 minutes to slightly thicken.
Step 5: Prep the dish and oven
Lower oven to 350°F (175°C). Butter a 2-quart (2 L) baking dish, such as a 9×9-inch or oval gratin. Keep the reserved milk skins covered so they stay supple.
Step 6: Layer the kasha
Spread a scant third of the semolina into the dish. Lay one milk skin over it. Scatter about a third of the toasted nuts and dried fruit. Repeat layers 2–3 more times (you should have 3–4 skins total within the dish), finishing with a milk skin on top. Dot with the remaining 2 tbsp softened butter and sprinkle 2 tbsp sugar over the surface.
Step 7: Bake, caramelize, and serve
Bake until the edges bubble and the top is glossy, 15–20 minutes. For deeper caramelization, switch to broil for 1–2 minutes, watching closely. Rest 10 minutes so the layers settle. For the optional drizzle, warm apricot preserves, water, and lemon juice until fluid. Serve the kasha warm and spoonable with a little drizzle on each portion.
Pro Tips
- Use shallow metal pans to form milk skins faster; glass runs cooler and takes longer.
- Whisk semolina in a slow stream to avoid lumps—steady movement is key.
- Cover milk skins with parchment or a barely damp towel so they do not crack while you assemble.
- Season your fruit: a tiny pinch of salt and a few drops of lemon brighten dried fruit.
- For extra gloss, brush the final top skin with a teaspoon of warmed honey before broiling.
Variations
- Walnut-Honey: Swap nuts for walnuts and drizzle 2 tbsp honey between layers instead of sugar on top.
- Cardamom-Citrus: Add 1/4 tsp ground cardamom and 1 tsp orange zest to the semolina for an aromatic twist.
- Berry Jam Finish: Replace apricot drizzle with a quick sauce of raspberry jam thinned with hot water.
Storage & Make-Ahead
Refrigerate leftovers, tightly covered, for up to 3 days. Reheat gently in a 300°F (150°C) oven for 15–20 minutes, or microwave individual portions with a spoonful of milk to restore creaminess. The milk skin softens on reheating but remains delicious. Milk skins can be made up to 1 day ahead and refrigerated, layered between parchment. Freezing is not recommended due to texture changes.
Nutrition (per serving)
Approx. 530 calories; 27 g fat; 55 g carbohydrates; 10 g protein; 2 g fiber; 160 mg sodium. Values are estimates and will vary with ingredient brands and optional drizzles.
