Title: Nut-stuffed semolina pastries, cyprus style
 Categories: Greek, Desserts
      Yield: 30 servings
 
    1/4 lb Sweet butter
  1 1/4 c  Fine semolina
           Orange flower water
    1/4 ts Salt
      3 tb Warm water (more if needed)
      1 c  Chopped unsalted pistachios
  4 1/2 tb Granulated sugar
      1 tb Ground cinnamon
           Confectioners' sugar
 
  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.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel
  Books, New York.
  
  Typed for you by Karen Mintzias