Ingredients

Pastry:
• 1 ½ lb (750g) semolina
• 1 cup sugar
• 1 lb (500g) butter
• boiling water

Filling:
• 1 lb (500g) fresh walnut pieces
• ½ cup sugar
• ½ teaspoon rosewater
• ¼ cup cold water

Topping:
• 2 cups icing sugar

Pastry:
• Place the semolina and sugar in a large bowl and mix together thoroughly.
• Melt the butter and bring it to the boil, then gradually blend it into the semolina and sugar mixture.
• Knead well, and then set aside in an airtight container for at least one hour or up to 24 hours.
• Knead the mixture again, pouring in enough boiling water to make a soft pliable dough.

Filling:
• Crush the walnuts into very small pieces and mix in the sugar.
• Add the rosewater to the cold water and mix into the walnut and sugar mixture.

To assemble:
• Mould the pastry into small balls about 2 in (5cm) in diameter.
• Hollow out the centre of each ball with your index finger by pressing around the inside of the ball to make a shell about ¼ in (7mm) thick.
• Fill the hollow shell with the filling mixture and close the top of the shell by pressing the dough together.
• Flatten the shell into a pie shape by pressing lightly between the palms of hands.
• Make a design on top with the side and prongs of a fork.
• Place the cakes on a baking tray and cook in a very hot oven, 450oF (230oC) until lightly browned – approx 20 minutes.

Topping:
• Sprinkle sifted icing sugar generously over the top of the cakes. Store in airtight containers.