1/4 lb sweet butter
1 1/4 cup fine semolina
1 orange flower water
1/4 tsp salt
3 tbsp warm water (more if needed)
1 cup chopped unsalted pistachios
4 1/2 tbsp granulated sugar
1 tbsp ground cinnamon
1 confectioners' sugar
A Recipe for
Nut-Stuffed Semolina Pastries Cyprus Style
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
The belly rules the mind. |
| Spanish Proverb |
Never serve oysters in a month that has no paycheck in it. |
| P. J. O'Rourke |
This Recipe for Nut-Stuffed Semolina Pastries Cyprus Style is one of thousands in the Recipes-to-go Dessert Cookbook.
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
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Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
This is a recipe for Nut-Stuffed Semolina Pastries Cyprus Style from the recipe cookbook of Recipes-to-go (Dessert)
A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
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.
Serves: 30
Nut-Stuffed Semolina Pastries Cyprus Style Recipe brought to you by Recipes To-Go