Nut-Stuffed Semolina Pastries

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.