Dessert

Honey-Soaked Semolina Triangles with Pistachios Recipe

ByJeannette Jaeger February 7, 2026February 7, 2026

Introduction

Honey-soaked semolina triangles with pistachios are a delightful dessert combining a moist, fragrant cake with a sweet, citrusy syrup. This treat is perfect for sharing at gatherings or enjoying with a cup of tea.

Four triangular pieces of a shiny, golden-brown dessert sit close together on a white plate. The texture of each piece looks soft and slightly grainy with a glistening syrup coating, pooling gently around the base of the triangles. Small green chopped pistachio nuts are sprinkled on top and around the edges, adding a contrasting touch of color and texture. The white marbled surface underneath the plate subtly reflects light, enhancing the dessert's rich, warm tones. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup semolina
1/2 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
3/4 cup yogurt
1/4 cup melted butter
1/4 cup milk
1 teaspoon vanilla extract or rose water
1/2 cup honey
1/2 cup water
1 teaspoon lemon juice
1/4 cup crushed pistachios

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease a rectangular or square baking dish.
Step 2: In a large bowl, combine the semolina, all-purpose flour, sugar, and baking powder.
Step 3: Add the yogurt, melted butter, milk, and vanilla extract or rose water to the dry ingredients. Mix until a thick batter forms.
Step 4: Spread the batter evenly in the prepared pan and smooth the top with a spatula.
Step 5: Score the batter into triangle shapes using a knife.
Step 6: Bake for 35–40 minutes or until the top is golden brown and a toothpick inserted comes out clean.
Step 7: While baking, prepare the syrup by combining honey, water, and lemon juice in a saucepan. Simmer gently for 10 minutes, then remove from heat and let it cool slightly.
Step 8: When the cake is done, remove it from the oven and immediately pour the warm syrup evenly over the hot cake.
Step 9: Allow the cake to absorb the syrup completely and cool to room temperature.
Step 10: Garnish each triangle with crushed pistachios before serving.

Tips & Variations

For a richer flavor, substitute rose water with orange blossom water.
Use ghee instead of butter for a more traditional taste.
If you prefer a less sweet dessert, reduce the amount of sugar or honey in the recipe.
Add a pinch of cardamom powder to the batter for an aromatic twist.

Storage

Store the semolina triangles in an airtight container at room temperature for up to 3 days. If refrigerated, they will keep for up to a week. Reheat gently in the microwave or oven before serving to restore softness and warmth.

How to Serve

The image shows nine golden brown triangular pastries with flaky layers, arranged on a sheet with a slightly crinkled white marbled texture. Each triangular pastry has multiple thin, crispy layers visible on the edges, giving them a light and delicate look. The tops are shiny, likely from a brushed syrup or glaze, and each triangle is sprinkled with bright green crushed nuts and small purple dried flower petals, adding pops of color. The glaze has pooled slightly around the pastries, creating a glossy spread with bits of crushed nuts scattered nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free flour instead of all-purpose flour?

Yes, you can substitute all-purpose flour with a gluten-free blend, but the texture may vary slightly. Ensure your baking powder is gluten-free as well.

Is it necessary to pour syrup while the cake is hot?

Pouring warm syrup over the hot cake helps it absorb better, resulting in a moist texture. If poured when both are cool, the cake may remain dry.

Jeannette Jaeger