Dough

2 cups fine semolina (smeed)

1/2 cup flour

1 tsp. baking powder

dash salt

1 cup raw sesame seeds

1 1/2 cup heavy whipping cream

1 tsp. orange blossom water

Filling (قشطة)

1 cup milk

2 Tbls. flour

2 Tbls. sugar

1 tsp. orange blossom water

Technique for the making the cream filling  قشطة

Add your milk to a sauce pan, add the flour and sugar. Taking a whisk mix well before turning on your stove. Use a wooden spoon or silicone spatula, stirring constantly until thickened. After the cream thickens take it off the stove to cool it will thicken as it cools.

Other items needed for this recipe

Canola or corn oil

Stand Mixer

Deep fryer (or deep-frying pan)

Simple syrup

Ground pistachios for decoration

Directions

Using your stand mixer with the standard paddle add the following ingredients. Smeed, flour, sesame seeds, baking powder, dash of salt and orange blossom water. Turn on the mixer to mix the ingredients. Add the( قشطة ) cream make sure your cream is not cold as in from the refrigerator.

Run your mixer at slow speed until mixed.  Take the dough out cover and let rest for 30 minutes to 3 hours.

Using your pastry roller or rolling-pin roll out the dough thin. Lay out on cutting mat and using your round cookie cutter of your choice, cut out your shape. Take your cut round shapes and form into a cone. Set aside until you have all of your cones finished.

Set your deep fryer setting to 350 degrees. Take the cones and carefully place them in the basket. Turning them so that they are a lightly golden brown.

Take them out of the oil drain on paper towels then place them in the syrup. Remove them from the syrup let drain on a cooling rack.

Fill the cavities with the cream قشطة and then dip into the ground pistachios.

Place on serving tray with a small bowl of syrup.

Stuffed Semolina Pastries