Nut-Stuffed Semolina Pastries, Cyprus Style

Ready in 1 hour

Top-ranked recipe named "Nut-Stuffed Semolina Pastries, Cyprus Style"

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Try this Nut-Stuffed Semolina Pastries, Cyprus Style recipe, or contribute your own. "Desserts" and "Stuffed" are two tags used to describe Nut-Stuffed Semolina Pastries, Cyprus Style.


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4 1/2 tb Granulated sugar
1 tb Ground cinnamon
1/4 ts Salt
3 tb water; (more if needed) Warm
1 1/4 c semolina; Fine
1 c unsalted pistachios; Chopped
1/4 lb Sweet butter
Orange flower water

Original recipe makes 30



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.

Calories Per Serving: 89 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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