The secret of good pastries is to get as much date filling into the pastry as possible, but you must make sure to seal the opening well.
ingredients
makes about 25
6 tbsp margarine or butter, softened
1 1/2 cups All purpose flour
1 tsp rose water
1 tsp orange flower water
3 tbsp water
For the Filling
2/3 cup stoned dried dates
1/2 tsp orange flower water
4 tsp sifted Confectioner’s sugar for sprinkling
method
1. To make the filling, chop the dates finely. Add 1/4 cup boiling water and the orange flower water, beat the mixture and leave to cool.
2. To make the pastries, rub the fat into the flour. Add the flower waters and the water and mix.
3. Once the dough feels firm, shape it into about 25 small balls.
4. Preheat the oven to 180°C (350°F). Press your finger into each ball to make a small container, pressing the sides round and round to make the walls thinner. Put about 1/4 tsp of the date mixture into each one and seal by pressing the pastry together.
5. Arrange the date pastries, seam side down, on a lightly greased baking sheet and prick each one with a fork. Bake in the preheated oven for 15 - 20 minutes, then transfer to a wire rack and allow to cool completely.
6. Put the cooled pastries on a plate and lightly sprinkle over the sifted Confectioner’s sugar. Shake gently to make sure they are well covered. Date-filled pastries will freeze very well until needed.
