These traditional Cypriot pastries offer a delicate balance of floral aroma and nutty richness. The dough, made from fine semolina and butter, is rested overnight to develop a unique, tender texture that melts in the mouth. Inside, a fragrant mixture of chopped pistachios, cinnamon, and sugar provides a sweet, crunchy contrast. Finished with a quick dip in orange flower water and a roll in confectioners’ sugar, these oval-shaped treats are visually stunning and incredibly flavorful. They are perfect for serving with coffee or tea during afternoon gatherings, holiday celebrations, or as a sophisticated end to a Mediterranean-inspired meal. The subtle scent of orange blossom makes them a memorable addition to any dessert table.
Nut-Stuffed Semolina Pastries, Cyprus Style
Description
These traditional Cypriot pastries offer a delicate balance of floral aroma and nutty richness. The dough, made from fine semolina and butter, is rested overnight to develop a unique, tender texture that melts in the mouth. Inside, a fragrant mixture of chopped pistachios, cinnamon, and sugar provides a sweet, crunchy contrast. Finished with a quick dip in orange flower water and a roll in confectioners' sugar, these oval-shaped treats are visually stunning and incredibly flavorful. They are perfect for serving with coffee or tea during afternoon gatherings, holiday celebrations, or as a sophisticated end to a Mediterranean-inspired meal. The subtle scent of orange blossom makes them a memorable addition to any dessert table.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, then transfer the mixture to a small bowl.
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Cover the bowl and let the semolina mixture 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, working with your fingers to form a firm dough.
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Knead the dough for 5 minutes, then cover and let it rest for 1 hour.
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Meanwhile, combine 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 form each into a ball.
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Press the center of each ball with your thumb to create a large well, fill with 1 teaspoon of the nut mixture, and cover with dough to shape into an oval.
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Place the shaped pastries on a cookie sheet and repeat until all dough is used.
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Bake in a preheated oven at 350 F (177&# 194;°C) for 30 to 35 minutes, or until the pastries turn a light chestnut color.
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Remove pastries from the oven and cool on racks for 10 minutes.
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Quickly dip each pastry into orange flower water and roll in confectioners' sugar.
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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 and peanut oil for the butter if desired.
Ensure the semolina mixture rests overnight for the best texture; this allows the grains to fully absorb the fat and hydrate properly.
Store cooled pastries in an airtight container at room temperature for up to 3 days.
