Date Filled Pastry
From the kitchen of Joseph M. Farrugia
Ingredients
Pastry:
400 grams plain flour-sieved
100 grams margarine
150 ml water
Filling:
20 mls water
1/4 teaspoon ground cloves
grated rind of 1 orange
rind of 1 tangerine cut into very small pieces
1 tablespoon of Anisette (liqueur of aniseed)
400 grams dates without stones, cut into small pieces
Directions
When ready to bake, preheat oven to 190 C.
Pastry:
Rub margarine into flour until it resembles breadcrumbs.
Add water and knead into a dough. Put in refrigerator for 30 minutes.
Filling:
Put dates in saucepan with water. Boil and simmer until dates are soft.
Remove from heat and add remaining ingredients.
Mix and leave it to cool. (May be made a day before and kept in the refrigerator)
Cut pastry in 4 parts and roll out each one into 10 cm strips.
Spread a thin layer of the date mixture along the middle.
Fold the sides onto each other after wetting with water.
Cut into diamond shapes and bake for 30-35 minutes.
