Nut-stuffed semolina pastries, cyprus style

30 servings

Ingredients

Quantity Ingredient
Karen Mintzias
¼ pounds Sweet butter
1¼ cup Fine semolina
Orange flower water
¼ teaspoon Salt
3 tablespoons Warm water (more if needed)
1 cup Chopped unsalted pistachios
4½ tablespoon Granulated sugar
1 tablespoon Ground cinnamon
Confectioners' sugar

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 F) 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.

Note: You may substitute blanched almonds for the pistachios and peanut oil for the butter.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York.

Typed for you by Karen Mintzias

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