Nut-stuffed Semolina Pastries Cyprus-style

== Ingredients ==
* ¼ lb sweet butter
* 1¼ cup fine semolina
* orange flower water
* ¼ tsp salt
* 3 tbsp warm water (more if needed)
* 1 cup chopped unsalted pistachios
* 4½ tbsp granulated sugar
* 1 tbsp ground cinnamon
* confectioners' 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 (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.
Category:Cypriot Desserts
Category:Orange flower water Recipes
Category:Recipes that need photos
Category:Semolina Recipes
Category:Pistachio Recipes