Nut-Stuffed Semolina Pastries, Cyprus Style

Name: Nut-Stuffed Semolina Pastries, Cyprus Style
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 30 serving(s)
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

Submitted by ElaineAnn

"ZWT6 - Greece"

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Ready In:: 55mins
Ingredients:: 8
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.