Nut-Stuffed Semolina Pastries, Cyprus Style

• 14 lb unsalted butter
• 1 14 cups fine semolina
• 2 teaspoons orange flower water
• 14 teaspoon salt
• 3 tablespoons warm water, more if needed
• 1 cup unsalted shelled pistachio, chopped
• 4 12 tablespoons sugar
• 1 tablespoon cinnamon

1. In a small, heavy saucepan, bring the butter to bubbling over medium heat and stir in the fine semolina.
2. Transfer to a small bowl, cover, and let stand overnight at room temperature.
3. 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.
4. Knead for 5 minutes, then cover and let rest 1 hour.
5. Meanwhile, combine the pistachios, sugar, and ground cinnamon in a small bowl.
6. Break off pieces of dough slightly larger in size than a walnut.
7. Work in your fingers to form a ball.
8. 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.
9. Set on a cookie sheet and continue until all pastries are shaped.
10. Bake in a moderate oven (350) for 30 to 35 minutes or until the yellow color has become a light, not a deep, chestnut.
11. Remove to racks and cool for 10 minutes, then dip quickly into orange flower water and roll in confectioners sugar.
12. Cool before storing.

butter, fine semolina, orange flower, salt, warm water, pistachio, sugar, cinnamon

Taken from www.food.com/recipe/nut-stuffed-semolina-pastries-cyprus-style-426800 (may not work)