Nut-stuffed Semolina Pastries Cyprus-style

Combine fine semolina, salt, and sweet butter in a large mixing bowl. Rub the mixture between your fingers until it resembles breadcrumbs with no visible lumps of butter remaining.

Add orange flower water and warm water to the semolina mixture, stirring gently with a fork until the dough comes together. Add more water by the teaspoon if the dough is too dry; it should be soft and pliable but not sticky.

Knead the dough lightly for 2-3 minutes until smooth, then cover with a damp cloth and let rest for 10 minutes.

Mix chopped unsalted pistachios, granulated sugar, and ground cinnamon in a separate bowl until evenly combined.

Divide the dough into 8 equal pieces and roll each piece into a ball. Flatten each ball with your palm to form a thin disk about 3 inches in diameter.

Place 1 tablespoon of the pistachio filling in the center of each disk, then fold the edges up and over the filling to seal it completely, creating a small closed pastry.

Preheat oven to 350°F (175°C). Arrange the stuffed pastries seam-side down on a parchment-lined baking sheet, spacing them 2 inches apart.

Bake for 18-20 minutes until the pastries are golden brown on top.

Remove from the oven and let cool for 5 minutes on the baking sheet. Dust generously with confectioners' sugar while still warm.