Menenas with dates

Menenas with dates

By
From
Cooking from the Heart
Makes
20-25
Photographer
Mark Roper

Ingredients

Quantity Ingredient
500g dates, pitted
1 teaspoon ground cinnamon
icing sugar, for dusting

Pastry

Quantity Ingredient
1 1/2 cups plain flour
1 1/2 cups self-raising flour
250g butter, melted
1/2 cup water
2 tablespoons orange blossom water

Method

  1. To make the pastry, combine the flours in a large bowl, then pour in the melted butter and mix using your fingers. Slowly mix in the water and orange blossom water with your whole hand, until the dough is malleable. Roll the dough into a ball and cover with plastic wrap. Allow the dough to rest in the fridge for 30 minutes.
  2. Put the dates in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for about 15 minutes, or until the water is absorbed. Remove from the heat and allow to cool.
  3. Meanwhile, preheat the oven to 165°C. Line two baking trays with baking paper.
  4. Process the dates in a food processor with the cinnamon until the mixture resembles a paste. Roll out some of the dough on a lightly floured surface, into a 20 x 15 cm rectangle. Spread with some of the date paste, then roll up the pastry from one end to form a Swiss roll. Cut the roll into 3 cm slices. Repeat with the remaining dough and filling.
  5. Place the slices on the baking trays, not too near each other. Bake for 20 minutes, but be careful not to brown the pastry as it can become too hard.
  6. When cool, dust the pastries with icing sugar.
Tags:
Jewish
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