Nut-stuffed Semolina Pastries Cyprus-style

Nut-stuffed Semolina Pastries Cyprus-style Recipe

Region / culture: Cyprus | Preparation time: 1 hour 10 minutes | Cooking time: 30-35 minutes | Servings: 12

Introduction

Nut-stuffed Semolina Pastries Cyprus-style are a traditional Cypriot dessert that is loved for its delicate texture and sweet, nutty filling. These pastries are perfect for serving at special occasions or as a sweet treat with a cup of coffee.

History

This recipe has been passed down through generations in Cyprus, where it is a popular dessert enjoyed during holidays and celebrations. The combination of semolina, butter, and nuts creates a rich and flavorful pastry that is sure to impress your guests.

Ingredients

0.25 lb (113 g) of sweet butter
1.25 cup of fine semolina
orange flower water
0.25 tsp of salt
3 tbsp of warm water (more if needed)
1 cup of chopped unsalted pistachios
4.5 tbsp of granulated sugar
1 tbsp of ground cinnamon
confectioners' sugar

How to prepare

In a small, heavy saucepan, bring the butter to a bubbling point over medium heat and stir in the fine semolina.
Transfer the mixture to a small bowl, cover it, and let it stand overnight at room temperature.
The next day, uncover the bowl and add 2 tsp of orange flower water, the salt, and gradually add the warm water, working with your fingers to make a firm dough.
Knead the dough for 5 minutes, then cover it and let it rest for 1 hour.
Meanwhile, combine the pistachios, sugar, and ground cinnamon in a small bowl.
Break off pieces of dough slightly larger than a walnut in size.
Work the dough with your fingers to form a ball.
Press the center of the ball with your thumb to create a large well and fill it with 1 tsp of the nut mixture, then cover it with dough and shape it into an oval.
Place the shaped pastries on a cookie sheet and continue until all pastries are shaped.
Bake the pastries in a moderate oven (350°F (177°C)) for 30 to 35 minutes or until they turn a light yellow color, not deep chestnut.
Remove the pastries from the oven and place them on racks to cool for 10 minutes, then quickly dip them into orange flower water and roll them in confectioners' sugar.
Allow the pastries to cool completely before storing.

Variations

Try using different nuts such as almonds or walnuts for a different flavor.
Add a sprinkle of powdered sugar on top for extra sweetness.

Cooking Tips & Tricks

Be sure to let the semolina mixture rest overnight to allow the flavors to meld together.

- Use warm water gradually to achieve the right consistency for the dough.

- Pressing the center of the dough ball with your thumb helps create a well for the nut filling.

- Dip the pastries in orange flower water for a fragrant and sweet finish.

Serving Suggestions

Serve Nut-stuffed Semolina Pastries Cyprus-style with a hot cup of coffee or tea for a delightful afternoon treat.

Cooking Techniques

Baking is the primary cooking technique used for this recipe.

Ingredient Substitutions

You can use almond extract instead of orange flower water for a different flavor profile.

- Margarine can be used instead of butter for a dairy-free option.

Make Ahead Tips

These pastries can be made ahead of time and stored in an airtight container for up to 3 days.

Presentation Ideas

Arrange the pastries on a decorative platter and sprinkle with extra confectioners' sugar for a beautiful presentation.

Pairing Recommendations

Pair Nut-stuffed Semolina Pastries Cyprus-style with a glass of sweet dessert wine for a perfect ending to a meal.

Storage and Reheating Instructions

Store the pastries in an airtight container at room temperature for up to 3 days. Reheat in a low oven for a few minutes before serving.

Nutrition Information

Calories per serving

Each serving of Nut-stuffed Semolina Pastries Cyprus-style contains approximately 220 calories.

Carbohydrates

Each serving of Nut-stuffed Semolina Pastries Cyprus-style contains approximately 25g of carbohydrates.

Fats

Each serving of Nut-stuffed Semolina Pastries Cyprus-style contains approximately 12g of fats.

Proteins

Each serving of Nut-stuffed Semolina Pastries Cyprus-style contains approximately 4g of proteins.

Vitamins and minerals

These pastries are a good source of vitamin E, magnesium, and phosphorus.

Alergens

This recipe contains nuts and dairy.

Summary

Nut-stuffed Semolina Pastries Cyprus-style are a delicious dessert that is rich in carbohydrates, fats, and proteins. They also provide essential vitamins and minerals, making them a satisfying treat.

Summary

Nut-stuffed Semolina Pastries Cyprus-style are a delightful dessert that is perfect for special occasions or as a sweet treat. With a rich, nutty filling and delicate semolina dough, these pastries are sure to impress your guests. Enjoy them with a cup of coffee or tea for a truly satisfying experience.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Nut-stuffed Semolina Pastries Cyprus-style. It was many years ago, when I was just a young girl living in the small village of Larnaca in Cyprus. My grandmother, who was known for her delicious cooking, had invited me into the kitchen to help her prepare a special treat for a family gathering.

As we gathered the ingredients and began to mix them together, my grandmother told me the story of how she had learned to make these pastries. She explained that the recipe had been passed down through generations of women in our family, each one adding their own unique touch to make it their own.

The key to making these pastries, my grandmother told me, was in the filling. A mixture of chopped nuts, sugar, cinnamon, and a touch of honey, all wrapped up in a delicate semolina dough. As we worked together to roll out the dough and shape the pastries, my grandmother shared with me the memories of her own childhood, watching her mother and grandmother make these same pastries in the very same kitchen.

As the pastries baked in the oven, filling the kitchen with the warm, comforting scent of cinnamon and honey, my grandmother told me that cooking was more than just following a recipe. It was about connecting with our past, honoring our traditions, and creating something that would bring joy and nourishment to those we loved.

When the pastries were finally ready, we carefully removed them from the oven and placed them on a platter to cool. As we sat down to enjoy them together, my grandmother smiled and said, "This is how we keep our memories alive, through the food we cook and share with others."

Years have passed since that day in my grandmother's kitchen, but the memory of making Nut-stuffed Semolina Pastries Cyprus-style with her remains vivid in my mind. Whenever I make these pastries now, I can feel her presence beside me, guiding my hands and whispering words of encouragement.

I have added my own touch to the recipe over the years, experimenting with different nuts and spices to create new variations on the classic dish. But no matter how many times I make these pastries, they will always remind me of the love and tradition that my grandmother passed down to me.

I am grateful for the lessons she taught me in that small village kitchen so many years ago. And as I continue to cook and share these pastries with my own family and friends, I know that the legacy of our family's recipes will live on for generations to come.