Making Grießschnitten always feels like stepping back into a quieter, simpler kitchen era. The process is wonderfully hands‑on, and the aroma that fills the room is pure comfort.
Grießschnitten are Semolina cakes and could be a snack or appetizer. I remember that my mother fixed it for us after school. We ate it with Applesauce or tart Cherries. Sometimes we had it as a dinner, and with a potato soup beforehand.
Step by step instruction:
It all begins with a pot of milk gently heating on the stove. As the milk warms, sugar and a pinch of salt dissolve into it, creating a subtly sweet base that will carry the flavor of the semolina. Once the mixture reaches a soft boil, the magic starts: the semolina flour is sprinkled in, and almost immediately it begins to thicken, swelling into a smooth, creamy porridge.
Semolina flour, Grieß 
Heat all ingredients in hot milk 
Combine all ingredients per recipe 
Place Semolina dough on a baking sheet with parchment paper and cut into squares 
Paneer of flour, eggs and bread crumbs 
Fry the semolina cakes in some butter 
serve Semolina cakes, Grießschnitten with Berries or Applesauce 
Semolina cakes, Griess Schnitten
At this stage, the mixture is warm, fragrant, and ready for enrichment. A knob of butter melts into the semolina, adding richness, while a single egg yolk gives the mixture a beautiful golden hue and helps it set firmly later on. Everything is stirred until silky and uniform, then spread onto a parchment‑lined baking sheet. This step is oddly satisfying — smoothing the warm mixture into an even layer that will later become crisp, golden squares. After a short rest, the semolina cools and firms up enough to cut cleanly.
Once cooled, the slab is sliced into neat squares or diamonds, depending on your mood. Each piece then gets its classic triple coating: first a dusting of white flour, then a dip into beaten egg, and finally a generous roll in breadcrumbs. This simple breading is what transforms the soft interior into a beautifully crisp exterior when fried.
The final step is pure indulgence. The coated semolina squares are fried in hot butter or Butterschmalz, sizzling gently until they turn a deep golden brown. The contrast is irresistible — a crunchy, buttery crust giving way to a tender, creamy center. Served warm, they’re nostalgic, comforting, and endlessly versatile, whether enjoyed with cinnamon sugar, fruit compote, or simply as they are.
Griess Schnitten – Semolina cakes
Ingredients
- 1 1/4 cup Semolina flour (at Amazon see below)
- 3 1/4 cup Milk
- 1 1/4 tbsp Butter
- 2 tbsp Sugar
- 1 pinch Salt
- 1 Egg yolk
- For frying: White flour and Bread crumbs
- 1 egg
- Butter for frying
Instructions
- Combine the milk, sugar and salt and bring to a boil.
- Add the semolina flour and let it swell, get thick.
- Stir in the egg yolk and butter.
- Spread the mixture on a baking sheet spread out with parchment paper.
- Let cool, then cut in squares.
- Turn in white flour, then egg and bread flour, in that order.
- Fry in hot butter (Butterschmalz)
Notes
You can buy Semolina flour on Amazon here if not found in stores
