These traditional Cypriot pastries are a delightful treat featuring a tender semolina dough infused with aromatic orange flower water. The soft, cookie-like exterior gives way to a rich, crumbly center filled with chopped pistachios, granulated sugar, and warm ground cinnamon. The flavor profile is subtly sweet and floral, with the nuttiness of the pistachios providing a perfect textural contrast. These pastries are best enjoyed after being briefly dipped in orange flower water and rolled in confectioners’ sugar, which adds a delicate coating and enhances the fragrance. Ideal for afternoon tea, holiday gatherings, or as a sophisticated dessert accompaniment, these handheld sweets bring a taste of the Mediterranean to your table. They are vegetarian-friendly and require a bit of patience for the dough to rest, ensuring the best texture.
Nut-Stuffed Semolina Pastries, Cyprus Style
Description
These traditional Cypriot pastries are a delightful treat featuring a tender semolina dough infused with aromatic orange flower water. The soft, cookie-like exterior gives way to a rich, crumbly center filled with chopped pistachios, granulated sugar, and warm ground cinnamon. The flavor profile is subtly sweet and floral, with the nuttiness of the pistachios providing a perfect textural contrast. These pastries are best enjoyed after being briefly dipped in orange flower water and rolled in confectioners' sugar, which adds a delicate coating and enhances the fragrance. Ideal for afternoon tea, holiday gatherings, or as a sophisticated dessert accompaniment, these handheld sweets bring a taste of the Mediterranean to your table. They are vegetarian-friendly and require a bit of patience for the dough to rest, ensuring the best texture.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 and cook briefly to combine.
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Transfer the semolina mixture to a small bowl, cover, and let stand overnight at room temperature.
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The next day, uncover the bowl and add 2 teaspoons orange flower water, salt, and gradually add warm water.
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Work the mixture with your fingers to form a firm dough, adding more water if necessary.
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Knead the dough for 5 minutes, 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.
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Press the center of each ball with your thumb to create a large well.
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Fill each well with 1 teaspoon of the nut mixture.
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Cover the filling with dough and shape each pastry into an oval.
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Place the pastries on a cookie sheet, leaving space between them.
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Bake in a preheated oven at 350F (177C) for 30 to 35 minutes, or until the pastries turn a light chestnut color.
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Remove from the oven and let cool on racks for 10 minutes.
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Quickly dip each pastry into orange flower water and then roll in confectioners' sugar.
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Allow 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
Storage: Store cooled pastries in an airtight container at room temperature for up to 3 days.
Substitutions: You may substitute blanched almonds for the pistachios and peanut oil for the butter if desired.
Tip: Ensure the dough rests for the full hour to allow the semolina to hydrate properly, resulting in a softer texture.
