Grape Must Pudding Greek Recipe

Grapes and glasses of wine on table outdoors
Mark Edward Atkinson/Tracey Lee / Getty Images
  • 0 mins
  • Prep: 0 mins,
  • Cook: 0 mins
  • Yield: (10 servings)
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In Greek: μουσταλευριά, pronounced moo-stah-lev-ree-AH

Grape must is the juice from pressed grapes before fermentation and is often used as a sweetener in traditional bread recipes, as well as in the preparation of desserts and candy. This grape must pie is a favorite, especially popular at grape harvest season when the must is fresh. You can ​make your own grape must or buy it.

What You'll Need

  • 5 cups of grape must
  • 1/2 cup + 1 tablespoon of semolina
  • 3 tablespoons of cornflour (cornstarch)
  • 3/4 cup walnuts (crushed)
  • 1 sprinkle of cinnamon (ground)

How to Make It

Day 1:

  1. Bring grape must to a boil in a pot, and skim of foam as it rises to the top.
  2. Allow to boil for another minute, then remove from heat, cover, and allow to settle overnight.

Day 2:

  1. Carefully transfer grape must to a clean pot without transferring the sediment that settled to the bottom.
  2. Bring to a boil and taste for sweetness. Add a little sugar if needed.
  3. Add the semolina a little at a time, stirring with a wooden spoon to blend thoroughly.
  1. When the grape must begins to thicken, dissolve the cornflour (cornstarch) in a little cold water and add to the mixture. Stir constantly until it thickens to a creamy texture.
  2. Transfer to individual bowls or a mold or pan, and allow to set.
  3. Sprinkle with crushed walnuts and cinnamon before serving.