Nut-Stuffed Semolina Pastries, Cyprus Style

الوقت

التحضير 10 دقيقة · الطهي 45 دقيقة · الإجمالي 55 دقيقة

الصعوبة

متوسط

1. 1

   In a small, heavy saucepan, bring the butter to bubbling over medium heat and stir in the fine semolina.

2. 2

   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.

3. 3

   Knead for 5 minutes, then cover and let rest 1 hour. Meanwhile, combine the pistachios, sugar, and ground cinnamon in a small bowl.

4. 4

   Break off pieces of dough slightly larger in size than a walnut. Work in your fingers to form a ball.

5. 5

   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.

6. 6

   Set on a cookie sheet and continue until all pastries are shaped. Bake in a moderate oven (350°) for 30 to 35 minutes or until the yellow color has become a light, not a deep, chestnut.

   35 دقيقة
7. 7

   Remove to racks and cool for 10 minutes, then dip quickly into orange flower water and roll in confectioners sugar. Cool before storing.

   10 دقيقة

ملاحظات وبدائل

مسببات الحساسية

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