Nut-stuffed semolina pastries, cyprus style

 
                NUT-STUFFED SEMOLINA PASTRIES, CYPRUS STYLE
 
 Recipe By     : 
 Serving Size  : 30   Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   lb           Sweet butter
    1 1/4   c            Fine semolina
                         Orange flower water
      1/4   ts           Salt
    3       tb           Warm water (more if needed)
    1       c            Chopped unsalted pistachios
    4 1/2   tb           Granulated sugar
    1       tb           Ground cinnamon
                         Confectioners' sugar
 
   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.
  
 
 
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