Nut-Stuffed Semolina Pastries, Cyprus Style
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 cin...
Ingredients
- 1/4lbsweet butter
- 11/4 c fine semolina
- 3tbsp warm water (more if needed)
- 1cup chopped unsalted pistachios
- 41/2 tb granulated sugar
- 1tbsp ground cinnamon
Directions
- 1
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
- 2
Transfer to a small bowl, cover, and let stand overnight at room temperature
- 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 f
- 4
Knead for 5 minutes, then cover and let rest 1 hour
- 5
Meanwhile, combine the pistachios, sugar, and ground cinnamon in a small bowl
- 6
Break off pieces of dough slightly larger in size than a walnut
- 7
Work in your fingers to form a ball
- 8
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