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Title: Nut-Stuffed Semolina Pastries, Cyprus Style
Categories: Greek Dessert
Yield: 30 Servings
| Karen Mintzias | ||
| 1/4 | lb | Sweet butter |
| 1 1/4 | c | Fine semolina |
| Orange flower water | ||
| 1/4 | ts | Salt |
| 3 | tb | Warm water (more if needed) |
| 1 | c | Chopped unsalted pistachios |
| 4 1/2 | tb | Granulated sugar |
| 1 | tb | Ground cinnamon |
| Confectioners' sugar |
In a small, heavy saucepan, bring the butter to bubbling over medium heat and stir in the fine semolina. 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. Knead for 5 minutes, then cover and let rest 1 hour. Meanwhile, combine the pistachios, sugar, and ground cinnamon in a small bowl.
Break off pieces of dough slightly larger in size than a walnut. Work in your fingers to form a ball. 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. Set on a cookie sheet and continue until all pastries are shaped. Bake in a moderate oven (350 F) for 30 to 35 minutes or until the yellow color has become a light, not a deep, chestnut. Remove to racks and cool for 10 minutes, then dip quickly into orange flower water and roll in confectioners' sugar. Cool before storing.
Note: You may substitute blanched almonds for the pistachios and peanut oil for the butter.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York.
Typed for you by Karen Mintzias
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