Nut-stuffed semolina pastries cyprus style

Servings: 30

Ingredients:

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

Instructions:

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