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1
To make the filling, combine the dates, nuts, sugar, water and cinnamon in a medium saucepan over low heat.
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2
Cook until the dates are soft and the water is absorbed, about 20 minutes.
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3
Let cool.
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4
To make the dough, sift the flour into a bowl and mix in the salt.
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5
Gently stir in the butter.
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6
Add the rose water and enough milk to make the dough adhere without being crumbly, mixing just to combine.
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7
Preheat the oven to 300 degrees.
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8
Separate the dough into walnut-size pieces, about 1 1/4 inch long by 1 inch wide.
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9
Take 1 piece and gently roll it into a ball between your palms.
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10
Then make an indentation with your thumb, pinching the sides up to make a large thimble shape.
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11
Repeat with the remaining dough.
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12
Fill the hollows with a scant teaspoon of the filling.
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13
Press the dough back over the filling to make a ball.
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14
Flatten each ball slightly with the palm of your hand and place all of them on a greased baking sheet.
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15
Decorate the top of each pastry with the tines of a fork -- straight lines are traditional.
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16
Bake for about 30 minutes; do not let the pastries brown.
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17
Let cool.
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18
Roll them in confectioners' sugar and store in an airtight tin.
