Baked Seniyeh Pastry with Pistachio Filling
Ingredients
Dough
- 2 cups flour
- 1/2 cup powdered sugar
- 1/2 cup melted butter
- 1/2 cup melted ghee
Filling
- 1/2 cup ground pistachios
- 1 tablespoon fine-grained sugar
- 1 tablespoon rose water
- 1 tablespoon orange blossom water
Preparation
In a saucepan, heat the butter and ghee, add the sugar and stir until it dissolves slightly
Pour the mixture over the flour and stir with a wooden spoon to get a smooth dough
Cover the dough and let it rest for a few minutes
In a plate, put the ground pistachios, add rose water, orange blossom water, and sugar
Set the middle rack and preheat the oven to 180°C, then prepare shallow trays
Use Seniyeh tart molds and grease them with butter
Take a piece of dough, shape it into a ball, then hollow it like kibbeh and stuff it with the pistachio mixture
Place it in the mold with light pressure to take the shape
Place the Seniyeh in the baking tray
Bake for 10 to 12 minutes until golden, then let it cool completely before serving
