Nut-Stuffed Semolina Pastries, Cyprus Style
Ready In: 55 mins
Serves: 30
Ingredients
- 1⁄4 lb unsalted butter
- 1 1⁄4 cups fine semolina
- 2 teaspoons orange flower water
- 1⁄4 teaspoon salt
- 3 tablespoons warm water, more if needed
- 1 cup unsalted shelled pistachio, chopped
- 4 1⁄2 tablespoons sugar
- 1 tablespoon cinnamon
Directions
- In a small, heavy saucepan, bring the butter to bubbling over medium heat and stir in the fine semolina.
- Transfer to a small bowl, cover, and let stand overnight at room temperature.
- The next day, uncover and add 2 teaspoons orange flower water, the salt, and gradually the warm water, working with your fingers to make a firm dough.
- Knead for 5 minutes, then cover and let rest 1 hour.
- Meanwhile, combine the pistachios, sugar, and ground cinnamon in a small bowl.
- Break off pieces of dough slightly larger in size than a walnut.
- Work in your fingers to form a ball.
- Press the center with your thumb to make a large well and fill with 1 teaspoon of the nut mixture, then cover over with dough and shape into an oval.
- Set on a cookie sheet and continue until all pastries are shaped.
- Bake in a moderate oven (350°) for 30 to 35 minutes or until the yellow color has become a light, not a deep, chestnut.
- Remove to racks and cool for 10 minutes, then dip quickly into orange flower water and roll in confectioners sugar.
- Cool before storing.
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