Nut-stuffed Semolina Pastries Cyprus-style

Ingredients

 * 1/4	lb	Sweet butter
 * 1 1/4	cup	Fine semolina
 * Orange flower water
 * 1/4	tsp	Salt
 * 3	tbl	Warm water (more if needed)
 * 1	cup	Chopped unsalted pistachios
 * 4 1/2	tbl	Granulated sugar
 * 1	tbl	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. 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.
 * 3) Knead for 5 minutes, then cover and let rest 1 hour. Meanwhile, combine the pistachios, sugar, and ground cinnamon in a small bowl.
 * 4) Break off pieces of dough slightly larger in size than a walnut. Work in your fingers to form a ball.
 * 5) 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.
 * 6) Set on a cookie sheet and continue until all pastries are shaped.
 * 7) 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.
 * 8) Remove to racks and cool for 10 minutes, then dip quickly into orange flower water and roll in confectioners' sugar. Cool before storing.