Nut-Stuffed Semolina Pastries
Yield
2 1/2 dozenPrep
25 minCook
45 minReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
butter, unsalted
|
|
| 1 ¼ | cups |
durum semolina flour
fine |
|
| 1 | x |
orange flower water
|
* |
| ¼ | teaspoon |
salt
|
|
| 3 | tablespoons |
water
warm |
|
| 1 | cup |
pistachio nuts
unsalted |
|
| 4 ½ | tablespoons |
sugar
granulated |
|
| 1 | tablespoon |
cinnamon
ground |
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
butter, unsalted
|
|
| 296 | ml |
durum semolina flour
fine |
|
| 1 | x |
orange flower water
|
* |
| 1.3 | ml |
salt
|
|
| 45 | ml |
water
warm |
|
| 237 | ml |
pistachio nuts
unsalted |
|
| 68 | ml |
sugar
granulated |
|
| 15 | ml |
cinnamon
ground |
|
| 1 | x |
powdered 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.
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.
