Try this Nut-Stuffed Semolina Pastries, Cyprus Style recipe, or contribute your own.
Suggest a better descriptionIn 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.
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Serving Size: 1 Serving (20g) | ||
Recipe Makes: 30 | ||
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Calories: 89 | ||
Calories from Fat: 45 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 8mg | 2 % | |
Sodium 0.6mg | 0 % | |
Potassium 62.1mg | 2 % | |
Total Carbohydrate 9.6g | 3 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 8.7g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 89
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