These traditional Cypriot semolina pastries offer a delightful balance of textures, featuring a tender, melt-in-your-mouth dough that encases a crunchy, aromatic filling of chopped pistachios, sugar, and cinnamon. The dough relies on fine semolina and butter, rested overnight to develop its unique softness. After baking to a delicate golden hue, the warm pastries are briefly dipped in orange flower water and rolled in confectioners’ sugar, creating a fragrant, sweet shell that contrasts beautifully with the nutty interior. Perfect for serving with coffee or tea during holidays, family gatherings, or as a sophisticated afternoon treat, these vegetarian-friendly desserts bring a taste of the Mediterranean to your kitchen. They are simple to assemble but require patience for the resting process, resulting in an authentic and impressive homemade pastry.
Nut-Stuffed Semolina Pastries, Cyprus Style
Description
These traditional Cypriot semolina pastries offer a delightful balance of textures, featuring a tender, melt-in-your-mouth dough that encases a crunchy, aromatic filling of chopped pistachios, sugar, and cinnamon. The dough relies on fine semolina and butter, rested overnight to develop its unique softness. After baking to a delicate golden hue, the warm pastries are briefly dipped in orange flower water and rolled in confectioners' sugar, creating a fragrant, sweet shell that contrasts beautifully with the nutty interior. Perfect for serving with coffee or tea during holidays, family gatherings, or as a sophisticated afternoon treat, these vegetarian-friendly desserts bring a taste of the Mediterranean to your kitchen. They are simple to assemble but require patience for the resting process, resulting in an authentic and impressive homemade pastry.Ingredients
Directions
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In a small, heavy saucepan, melt the butter over medium heat until bubbling.
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Stir in the fine semolina into the melted butter and cook briefly to combine.
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Transfer the semolina mixture to a small bowl, cover tightly, and let stand overnight at room temperature.
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The next day, uncover the mixture and add 2 teaspoons orange flower water, salt, and gradually add warm water while mixing with your fingers to form a firm dough.
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Knead the dough for 5 minutes until smooth, then cover and let rest for 1 hour.
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Meanwhile, combine the chopped pistachios, granulated sugar, and ground cinnamon in a small bowl to create the filling.
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Break off pieces of dough slightly larger than a walnut and roll them into balls between your palms.
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Press the center of each dough ball with your thumb to create a large well.
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Fill each well with 1 teaspoon of the pistachio mixture.
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Cover the filling with the dough and shape each pastry into a smooth oval.
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Place the shaped pastries on a cookie sheet, leaving space between them.
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Bake in a preheated moderate oven (350&# 194;°F (177ðC)) for 30 to 35 minutes, or until the pastries turn a light chestnut color.
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Remove pastries from the oven and transfer to wire racks to cool for 10 minutes.
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While still warm, quickly dip each pastry into orange flower water, then roll in confectioners' sugar to coat.
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Allow pastries to cool completely before serving or storing.
Nutrition Facts
Servings 30
- Amount Per Serving
- Calories 203.4kcal
- % Daily Value *
- Total Fat 23.0g36%
- Saturated Fat 14.5g73%
- Cholesterol 61.0mg21%
- Sodium 182.5mg8%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You may substitute blanched almonds for the pistachios if preferred.
Peanut oil can be used as a substitute for butter for a different flavor profile, though the texture may vary slightly.
Store cooled pastries in an airtight container at room temperature for up to 3 days.
