- 4 ounces dried pitted dates ( 1/2 cup), chopped
- ½ cup walnuts, coarsely chopped
- ¼ cup almonds or pistachios, coarsely chopped
- ¼ cup sugar
- ⅓ cup water
- ½ teaspoon ground cinnamon
- 4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 cup unsalted butter, melted and cooled, plus butter for greasing the baking sheet
- 2 tablespoons rose water
- 5 or 6 tablespoons whole milk
- Confectioners’ sugar, for garnish
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (8 servings)
566 calories; 30 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 66 grams carbohydrates; 3 grams dietary fiber; 16 grams sugars; 9 grams protein; 62 milligrams cholesterol; 300 milligrams sodium
- To make the filling, combine the dates, nuts, sugar, water and cinnamon in a medium saucepan over low heat. Cook until the dates are soft and the water is absorbed, about 20 minutes. Let cool.
- To make the dough, sift the flour into a bowl and mix in the salt. Gently stir in the butter. Add the rose water and enough milk to make the dough adhere without being crumbly, mixing just to combine.
- Preheat the oven to 300 degrees. Separate the dough into walnut-size pieces, about 1 1/4 inch long by 1 inch wide. Take 1 piece and gently roll it into a ball between your palms. Then make an indentation with your thumb, pinching the sides up to make a large thimble shape. Repeat with the remaining dough.
- Fill the hollows with a scant teaspoon of the filling. Press the dough back over the filling to make a ball. Flatten each ball slightly with the palm of your hand and place all of them on a greased baking sheet.
- Decorate the top of each pastry with the tines of a fork — straight lines are traditional. Bake for about 30 minutes; do not let the pastries brown. Let cool. Roll them in confectioners’ sugar and store in an airtight tin.
1 hour 15 minutes