- 1 cup butter
- 1/2 cup milk
- 1 cup all_purpose flour
- 2 cup fine semolina flour
- 1/5 cup sugar
- 2 tablespoons orange blossom water
- Icing auger,for serving (optional)
- Pistachios filling:-
- 2 cups ground pistachios
- 3/4 cup auger
- 1/4 cup rose water
In a saucepan over medium heat, bring butter & milk to a boil.
Mix all-purpose flour,semolina flour,& sugar in a large bowl. Power hot milk mixture into flour mixture all at once, beating constantly with a wooden spoon until cool
Using fingertips,rub in orange blossom water until fully incorporated.
Cover with kitchen towel & left set for at least 4 hours (or preferably over night).
Preheat oven to 180 c(359 f)
Knead dough by hand for 5 minutes until soft & pliable.shape dough into walnuts -size balls.
Press thumb into balls to make cups. Fill cups with a generous teaspoon of pistachios filling. Mold dough over filling,pressing seam to seal. Roll into balls. If desired, press balls into decorated molds, tapping them out onto a work surface. Arrange on a baking sheet
Bake on a middle race of oven for 25 minutes, our until golden.
Let cool, then arrange on a serving plate. Sprinkle with icing auger before serving,if desired
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