| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 30 | Servings | ||
INGREDIENTS
| 1/4 | lb | Sweet butter |
| 1 1/4 | c | Fine semolina |
| Orange flower water | ||
| 1/4 | t | Salt |
| 3 | T | Warm water, more if needed |
| 1 | c | Chopped unsalted pistachios |
| 4 1/2 | T | Granulated sugar |
| 1 | T | Ground cinnamon |
| Confectioners' sugar |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 51
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: <1mg
Sodium: 20mg
Potassium: 27.9mg
Carbohydrates: 9.6g
Fiber: <1g
Sugar: 1.9g
Protein: 1.1g