Nut-stuffed Semolina Pastries Cyprus-style

Ingredients

 * ¼ lb sweet butter
 * 1¼ cup fine semolina
 * orange flower water
 * ¼ tsp salt
 * 3 tbsp warm water (more if needed)
 * 1 cup chopped unsalted pistachios
 * 4½ tbsp granulated sugar
 * 1 tbsp ground cinnamon
 * confectioners' sugar

Directions

 * 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°F) 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.