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Receta Nut Stuffed Semolina Pastries, Cyprus Style
by Global Cookbook

Nut Stuffed Semolina Pastries, Cyprus Style
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Ingredientes

  • 1/4 lb Sweet butter
  • 1 1/4 c. Fine semolina
  •     Orange flower water
  • 1/4 tsp Salt
  • 3 Tbsp. Hot water (more if needed)
  • 1 c. Minced unsalted pistachios
  • 4 1/2 Tbsp. Granulated sugar
  • 1 Tbsp. Grnd cinnamon
  •     Confectioners' sugar

Direcciones

  1. 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 in 2 tsp. orange flower water, the salt, and gradually the hot water, working with your fingers to make a hard dough. Knead for 5 min, then cover and let rest 1 hour. Meanwhile, combine the pistachios, sugar, and grnd cinnamon in a small bowl. Break off pcs of dough slightly larger in size than a walnut. Work in your fingers to create a ball. Press the center with your thumb to make a large well and fill with 1 tsp. of the nut mix, then cover over with dough and shape into an oval. Set on a cookie sheet and continue till all pastries are shaped. Bake in a moderate oven (350 F) for 30 to 35 min or possibly till the yellow color has become a light, not a deep, chestnut. Remove to racks and cold for 10 min, then dip quickly into orange flower water and roll in confectioners' sugar. Cold before storing.
  2. Note: You may substitute blanched almonds for the pistachios and peanut oil for the butter.