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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/4	lb	unsalted	646.3815	29.6995	20.1966	54.4321
fine semolina	1 1/4	1/4		-	-	-	-
orange flower water	2	teaspoons		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
water	3	tablespoons		0.0	0.0	0.0	0.0
pistachio	1	cup	unsalted shelled chopped	688.8	33.4191	24.7968	55.7436
sugar	4 1/2	tablespoons		247.77900000000002	61.9758	0.0	0.0
cinnamon	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.