Date Filled Pastry
From the kitchen of Joseph M. Farrugia
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
||Tags:||Dairy‑free, Good for parties/potlucks, Travels well|
400 grams plain flour-sieved
100 grams margarine
150 ml water
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
When ready to bake, preheat oven to 190 C.
Rub margarine into flour until it resembles breadcrumbs.
Add water and knead into a dough. Put in refrigerator for 30 minutes.
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.
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