Semolina gives a sweet its own structure
The idea
Semolina can contribute a grain texture and structure that differs from a pastry made only from thin sheets of dough. That distinction helps explain why a syrup cake, a filled cookie and a layered pastry do not feel alike, even when all are served after the same meal.
A practical next step
When choosing sweets, include one different dough style rather than ordering several items that repeat the same texture.