Pistachio Paste Stuffed with Cream

1. 1

   Grind the pistachios in the food processor, then add the sugar and rose water (dont be tempted to put in any more rose water) and blend until it forms a soft, malleable, slightly oily paste.

2. 2

   The mix will appear like wet sand at first, but the oil released by the pistachios will bind it into a workable paste.

3. 3

   Rub your hands with oil so that the paste does not stick.

4. 4

   Take little lumps the size of a small egg, roll each into a ball, then make a hole in it with your finger and enlarge it by pinching the sides and pulling them up to make a little dome-shaped pot.

5. 5

   Fill the hole with about 1 tablespoon clotted cream.

6. 6

   Put the pot down on a plate rubbed with oil and make a lid for it: take a lump of paste the size of a large olive, flatten it between the palms of your hands, and lay it over the cream.

7. 7

   Stick the edges well together and place the pastry flat-side down in a pastry case.

8. 8

   Alternatively, you can line tiny cake molds with plastic wrap and press the paste around the sides, fill the hollow with the cream, and cover with a lid.

9. 9

   Keep the pastries in the refrigeratorthe cream needs to be refrigerated and the paste will firmuntil you are ready to serve them, sprinkled with confectioners sugar.

10. 10

    Do the same with almonds and use 2 tablespoons of orange blossom water instead of rose water.

* Per serving · 4 servings · Values may vary.