Nut-Stuffed Semolina Pastries, Cyprus Style
Shelled pistachio baked in the oven and spiced with cinnamon for an Aegean pastry.
55 min · Serves 30 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 45 min · 55 min total
- medium
- 1
In a small, heavy saucepan, bring the butter to bubbling over medium heat and stir in the fine semolina.
- 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
Knead for 5 minutes, then cover and let rest 1 hour. Meanwhile, combine the pistachios, sugar, and ground cinnamon in a small bowl.
- 4
Break off pieces of dough slightly larger in size than a walnut. Work in your fingers to form a ball.
- 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
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.
- 7
Remove to racks and cool for 10 minutes, then dip quickly into orange flower water and roll in confectioners sugar. Cool before storing.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
