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| RECIPE FOR NUT-STUFFED SEMOLINA PASTRIES CYPRUS STYLE |
Title: Nut-Stuffed Semolina Pastries Cyprus Style
Category: Greek
Serves: 30
Ingredients:
| 0.25 | lb | Sweet butter | | 1.25 | c | Fine semolina | | | Orange flower water | | 0.25 | ts | Salt | | 3.00 | tb | Warm water (more if needed) | | 1.00 | c | Chopped unsalted pistachios | | 4.50 | tb | Granulated sugar | | 1.00 | tb | Ground cinnamon | | | Confectioners' sugar |
Instructions:
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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