Date pastries

Date pastries

By
From
Encyclopedia of Food and Cookery
Makes
30

Ingredients

Quantity Ingredient
450g plain flour
115g caster sugar
250g unsalted butter
1 tablespoon orange-flower water
60ml water

Filling

Quantity Ingredient
45g butter
250g dates, stoned and chopped

Method

  1. Sift flour and sugar into a bowl and rub in butter until mixture resembles fine breadcrumbs. Mix orange-flower water and water, sprinkle onto flour mixture and mix to a firm dough. Knead lightly, then cover with plastic wrap and set aside for 30 minutes.
  2. To make filling, melt butter, add dates and stir over gentle heat to soften. Cool. Then take about 1 tablespoon of dough and roll it into a ball. Push 1 teaspoon of filling into the centre and mould dough around it. Reshape into a ball.
  3. Place on a lightly greased baking tray, flatten slightly and press with tines of a fork around sides and across top to give a slight cone shape. Repeat with remaining dough and filling.
  4. Bake in a preheated moderately slow oven for 30–35 minutes or until pale gold. Cool on baking tray; the pastries will become firm and crisp when cold. Store in an airtight container.
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