Date and Nut Pastries
Ingredients
- 1 lb plain flour
- 8 oz unsalted butter cut into cubes
- 3 tbsp rose-water
- 5 tbsp milk
- icing sugar for sprinkling
for the filling
- 8 oz dates stoned and chopped
- 6 oz walnuts finely chopped
- 4 oz blanched almonds chopped
- 2 oz pistachio nuts chopped
- 4 floz water
- 4 oz sugar
- 2 tsp ground cinnamon
Instructions
- Preheat the oven to 160°C/325°F/Gas 3. First make the filling: place the dates, walnuts, almonds, pistachios, water, sugar and cinnamon in a small saucepan and cook over a low heat until the dates are soft and the water has been absorbed.
- Place the flour in a large bowl and add the butter, working it into the flour with your fingertips.
- Add the rose-water and milk and knead the dough until it's soft.
- Take walnut-size lumps of dough. Roll each into a ball and hollow with your thumb. Pinch the sides.
- Place a spoonful of date mixture in the hollow and then press the dough back over the filling to seal.
- Arrange the pastries on a large baking tray. Press to flatten them slightly. Make little dents with a fork on the pastry. Bake in the oven for 20 minutes. Do not let them change colour or the pastry will become hard. Cool slightly and then sprinkle with icing sugar and serve.
Calories: 186 kcal
Carbohydrates: 20 g
Protein: 3 g
Fat: 11g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 14 mg
Sodium: 3 mg
Potassium: 121 mg
Fiber: 2 g
Sugar: 8 g
Vitamin A: 174 IU
Vitamin C: 1 mg
Calcium: 24 mg
Iron: 1 mg