Nut-stuffed Semolina Pastries, Cyprus Style

Servings: 30
Ingredients:

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.

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

Typed for you by Karen Mintzias

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