Nut-Stuffed Semolina Pastries, Cyprus Style

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.

Cooking Method: Baking

Cuisine: Greek

Courses: Desserts

Difficulty: Advanced

Servings: 30

Calories: 203.4

Dietary: Gluten-free, Vegetarian

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

1/4 pound Sweet butter
1 1/4 cup Fine semolina
2 teaspoons Orange flower water
1/4 teaspoon Salt
3 tablespoons Warm water
1 cup Chopped unsalted pistachios
4 1/2 tablespoons Granulated sugar
1 tablespoon Ground cinnamon
1 cup Confectioners' sugar

Directions

1
In a small, heavy saucepan, melt the butter over medium heat until bubbling.
2
Stir in the fine semolina and cook briefly to combine.
3
Transfer the semolina mixture to a small bowl, cover, and let stand overnight at room temperature.
4
The next day, uncover the bowl and add 2 teaspoons orange flower water, salt, and gradually add warm water.
5
Work the mixture with your fingers to form a firm dough, adding more water if necessary.
6
Knead the dough for 5 minutes, then cover and let rest for 1 hour.
7
Meanwhile, combine the chopped pistachios, granulated sugar, and ground cinnamon in a small bowl to create the filling.
8
Break off pieces of dough slightly larger than a walnut and roll them into balls.
9
Press the center of each ball with your thumb to create a large well.
10
Fill each well with 1 teaspoon of the nut mixture.
11
Cover the filling with dough and shape each pastry into an oval.
12
Place the pastries on a cookie sheet, leaving space between them.
13
Bake in a preheated oven at 350F (177C) for 30 to 35 minutes, or until the pastries turn a light chestnut color.
14
Remove from the oven and let cool on racks for 10 minutes.
15
Quickly dip each pastry into orange flower water and then roll in confectioners' sugar.
16
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.

Keywords: cypriot, dessert, semolina, pistachios, cookies, stuffed, orange flower water, cinnamon, vegetarian, baking, nuts, sweet, greek, mediterranean, holiday, tea time, homemade, pastry, traditional, confectioners sugar

Read it online: https://www.chefs-mate.com/recipe/nut-stuffed-semolina-pastries-cyprus-style-2/