This recipe is the closest to my mom’s original recipe. I remember how she used to make it and wrap each pastry individually in wax paper. While traditionally considered an Easter recipe, I enjoy making it all year round. Farina serves as a wonderful canvas for absorbing aromatic flavors like orange blossom and rose water.

Ingredients:

• 4 ¾ cups Farina
• 1 cup sugar
• ½ tablespoon baking soda
• ½ pound unsalted butter, melted
• ¼ cup rose water
• ¼ cup orange blossom water
• 1 cup hot milk Filling:
• 1 cup coarsely chopped walnuts, almonds, or pistachios
• 1 cup chopped dates
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 4 tablespoons orange blossom water Topping:
• Powdered sugar

Instructions:

1. In a large deep bowl, mix Farina, sugar, and baking soda. Combine well and add the melted butter, rose water, orange blossom water, and hot milk. Blend thoroughly and cover with plastic wrap. Let it sit for 2-4 hours.
2. Prepare the filling by mixing the walnuts (or other nuts), dates, sugar, cinnamon, and orange blossom water. Set aside. Preheat the oven to 400°F.
3. Divide the dough into approximately 30 equal pieces. Flatten each piece into a circle in your hand, add a tablespoon of the filling inside, and bring the sides together.
4. If you have a decorative wooden mold, press the dough into it for a pretty shape. Alternatively, you can flatten the dough slightly and create patterns with a fork or cookie mold.
5. Bake for 20 minutes until golden brown.
6. Dip the bottoms of the pastries in powdered sugar on a flat plate. Once plated, sprinkle the pastries with more powdered sugar for a beautiful presentation.