Рецепт Nut Stuffed Semolina Pastries, Cyprus Style
| Порций: 12 |
Ингредиенты
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Инструкции
- 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 in 2 tsp. orange flower water, the salt, and gradually the hot water, working with your fingers to make a hard dough. Knead for 5 min, then cover and let rest 1 hour. Meanwhile, combine the pistachios, sugar, and grnd cinnamon in a small bowl. Break off pcs of dough slightly larger in size than a walnut. Work in your fingers to create a ball. Press the center with your thumb to make a large well and fill with 1 tsp. of the nut mix, then cover over with dough and shape into an oval. Set on a cookie sheet and continue till all pastries are shaped. Bake in a moderate oven (350 F) for 30 to 35 min or possibly till the yellow color has become a light, not a deep, chestnut. Remove to racks and cold for 10 min, then dip quickly into orange flower water and roll in confectioners' sugar. Cold before storing.
- Note: You may substitute blanched almonds for the pistachios and peanut oil for the butter.