Nut-Stuffed Semolina Pastries, Cyprus Style

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.

3. 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 firm dough.

4. 4

   Knead for 5 minutes, then cover and let rest 1 hour.

5. 5

   Meanwhile, combine the pistachios, sugar, and ground cinnamon in a small bowl.

6. 6

   Break off pieces of dough slightly larger in size than a walnut.

7. 7

   Work in your fingers to form a ball.

8. 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 an oval.

9. 9

   Set on a cookie sheet and continue until all pastries are shaped.

10. 10

    Bake in a moderate oven (350) for 30 to 35 minutes or until the yellow color has become a light, not a deep, chestnut.

11. 11

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

12. 12

    Cool before storing.

* Per serving · 4 servings · Values may vary.

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