Side Pannel
Nut-Stuffed Semolina Pastries, Cyprus Style
Nut-Stuffed Semolina Pastries, Cyprus Style
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 1/4 lb Sweet butter
- 1 1/4 c Fine semolina
- Orange flower water
- 1/4 ts Salt
- 3 tb Warm water (more if needed)
- 1 c Chopped unsalted pistachios
- 4 1/2 tb Granulated sugar
- 1 tb 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. Note: You may substitute blanched almonds for the
pistachios and peanut oil for the butter.
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. Note: You may substitute blanched almonds for the
pistachios and peanut oil for the butter.
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