Nut-Stuffed Semolina Pastries, Cyprus Style
Recipe
- Title:
- Nut-Stuffed Semolina Pastries, Cyprus Style
- Categories:
- Greek, Desserts
- Yield:
- 30 servings
Directions
- Karen Mintzias 3 tb Warm water (more if needed) 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
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.
Directions
- 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.
Directions
- Note: You may substitute blanched almonds for the pistachios and peanut oil for the butter.
Directions
- From: "The Food of Greece" by Vilma Liacouras Chantiles.
- Avenel Books, New York.
Directions
- Typed for you by Karen Mintzias
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