Ma'Amoul (Lebanese Date Stuffed Pastries)

1. 1

   Combine the dates and 1/4 cup water in a jsmall pan over a gentle heat and cook until softened, then set aside to cool.

2. 2

   Sift the flour into a bowl, and add the diced, chilled butter and rub the butter into the flour until the mixture resembles breadcrumbs.

3. 3

   Combine the orange-blossom water or rose water with the 2 tablespoons of water and sprinkle over the flour; then mix into the flour using a round-bladed knife. Cover the dough and rest for approximately 30 minutes.

4. 4

   Take a spoonful of dough and shape into a round, make a hollow with your finger and spoon a little of the date stuffing into the hollow, then seal the opening and reshape into a round.

5. 5

   Continue until the dough runs out.

6. 6

   Place the pastries on a lightly greased baking sheet, cover loosely with foil and bake in a pre-heated moderate oven (180u00b0C; 350u00b0F) for 20-25 minutes. Remove the foil about halfway through the cooking, but keep an eye on them to ensure that they do not brown.

7. 7

   Remove and cool on wire racks until firm.

8. 8

   When thoroughly cooled, roll in sifted icing sugar.

* Per serving · 4 servings · Values may vary.

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