2 1/4 Cup All-Purpose Flour 12 oz (340g) Pitted Dates OR Baking Dates 1 Large Egg 1 Egg yolk 2 Tbsp Unsalted Butter 1/3 Cup Rose Water 2 Tbsp Milk 1 Tbsp Vegetable Oil 1/2 Tsp Cardamom Powder OR Mahlab Powder 2 Tsp Instant Yeast 1 Tsp Sugar 1/2 Tsp Salt Sesame Seeds Preparations: 1- Mash the dates (if pitted dates used). 2- Melt the butter right before stirring in. Directions: 1- Combine the flour, yeast, sugar, salt, and mahlab powder in a large bowl. 2- Add a large egg, vegetable oil, melted butter and rose water. 3- Stir the ingredients until well combined. 4- Transfer the batter over to a floured working surface and continue kneading for 5 to 10 minutes. 5- Grease a container with vegetable oil. 6- Transfer the batter to the container. Cover the batter with a plastic wrap or a damp towel. 7- Allow the batter to rise for an hour. 8- Roll out the batter to a thin sheet. 9- Fill the batter with baking dates and fold the batter over the filling. Seal the edges. 10- Place the batter seam side down and cut to your preferred sizes and shapes. 11- Transfer the pastries over a cookie pan covered with parchment paper. EGG WASH 12- In a separate container. Stir an egg yolk with milk. 13- Brush the pastries with the egg wash. 14- Top/Garnish with sesame seeds. 15- Pre-heat oven to 350º F (177º C), bake the pastries for 15 to 20 minutes.
Date Pastry CALORIES & NUTRITION VALUES
One serving (3.5 oz / 100g) of this date pasty recipe contains 4 percent calcium, 3 percent vitamin A, and 14 percent Iron. Traditionally this date pastry recipe is prepared using dates and bakery dates but it also can be made with chocolate chips or jam. One serving of this date pastry recipe has 294 calories (58 calories from fat), 6.5g total fat (2.5 saturated fat), 53mg cholesterol, 168mg sodium, 330mg potassium, 55.7g total carbohydrates (4.4g dietary fiber, 24.6g sugars), and 6.1g protein.
nutritional factsServing Size 100g
Amount Per Serving