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Nut-Stuffed Semolina Pastries

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Recipe

 

Yield

2 1/2 dozen

Prep

25 min

Cook

45 min

Ready

8 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
¼ pound butter, unsalted
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1 ¼ cups durum semolina flour
fine
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1 x orange flower water
*
¼ teaspoon salt
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3 tablespoons water
warm
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1 cup pistachio nuts
unsalted
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4 ½ tablespoons sugar
granulated
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1 tablespoon cinnamon
ground
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1 x powdered sugar
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Ingredients

Amount Measure Ingredient Features
113.4 g butter, unsalted
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296 ml durum semolina flour
fine
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1 x orange flower water
*
1.3 ml salt
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45 ml water
warm
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237 ml pistachio nuts
unsalted
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68 ml sugar
granulated
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15 ml cinnamon
ground
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1 x powdered sugar
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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 at 350℉ (180℃). 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 138g (4.9 oz)
Amount per Serving
Calories 62454% from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 16g 82%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 315mg 13%
Total Carbohydrate 21g 21%
Dietary Fiber 6g 24%
Sugars g
Protein 27g
Vitamin A 16% Vitamin C 2%
Calcium 7% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 

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