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Nut-Stuffed Semolina Pastries, Cyprus

Nut-Stuffed Semolina Pastries, Cyprus Style comes together with Salt, Warm Water, Chopped Unsalted Pistachios, Granulated Sugar, and Ground Cinnamon. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/4 tsp
• 3 tbsp
• 1 cup
• 4 1/2 tbsp
• 1 tbsp

Method (preview)

1. 1

   In a small, heavy saucepan, bring the butter to bubbling over medium heat and stir in the fine semolina.

2. 2

   Transfer to a small bowl, cover, and let stand overnight at room temperature.

3. 3

   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.

4. 4

   Knead for 5 minutes, then cover and let rest 1 hour.

5. 5

   Meanwhile, combine the pistachios, sugar, and ground cinnamon in a small bowl.

6. 6

   Work in your fingers to form a ball.

7. 7

   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.

8. 8

   Set on a cookie sheet and continue until all pastries are shaped.

9. 9

   Bake in a moderate oven (350 F) for 30 to 35 minutes or until the yellow color has become a light, not a deep, chestnut.

10. 10

    Remove to racks and cool for 10 minutes, then dip quickly into orange flower water and roll in confectioners' sugar.

11. 11

    Cool before storing.