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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.
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2
The mix will appear like wet sand at first, but the oil released by the pistachios will bind it into a workable paste.
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3
Rub your hands with oil so that the paste does not stick.
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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.
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5
Fill the hole with about 1 tablespoon clotted cream.
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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.
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7
Stick the edges well together and place the pastry flat-side down in a pastry case.
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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.
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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.
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10
Do the same with almonds and use 2 tablespoons of orange blossom water instead of rose water.
