Food recipes
Nut-Stuffed Semolina Pastries, Cyprus Style
Nut-Stuffed Semolina Pastries, Cyprus Style Ingredients: butter, without salt semolina, unenriched water, bottled, generic salt, table water, bottled, generic nuts, pistachio nuts, raw sugars, granulated spices, cinna...
Nut-Stuffed Semolina Pastries, Cyprus Style
Ingredients:
butter, without salt
semolina, unenriched
water, bottled, generic
salt, table
water, bottled, generic
nuts, pistachio nuts, raw
sugars, granulated
spices, cinnamon, ground
Directions:
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) 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.
Ingredients:
butter, without salt
semolina, unenriched
water, bottled, generic
salt, table
water, bottled, generic
nuts, pistachio nuts, raw
sugars, granulated
spices, cinnamon, ground
Directions:
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) 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.