Nut-stuffed semolina pastries cyprus style
Yield: 30 servings Ka
Ingredients:
- 1/4 lb Sweet butter 1 c Chopped unsalted pistachios
- 1 1/4 c Fine semolina 4 1/2 tb Granulated sugar Orange flower water 1 tb Ground cinnamon
- 1/4 ts Salt Confectioners' sugar
Instructions:
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
