Best Date Nut Pastries Recipes

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MA'AMOUL (MINIATURE DATE-NUT PASTRIES)



Ma'amoul (Miniature Date-Nut Pastries) image

Provided by Molly O'Neill

Categories     dessert

Time 1h15m

Yield Thirty pastries

Number Of Ingredients 12

4 ounces dried pitted dates ( 1/2 cup), chopped
1/2 cup walnuts, coarsely chopped
1/4 cup almonds or pistachios, coarsely chopped
1/4 cup sugar
1/3 cup water
1/2 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

Steps:

  • 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.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 65 milligrams, Sugar 4 grams, TransFat 0 grams

DATE-NUT PASTRIES



Date-Nut Pastries image

This easy recipe is from Better Homes and Gardens - Tasty Timesaving Cooking cookbook. Tasty as is, or use some orange zest with the filling, to give it a little pizazz.

Provided by Sharon Colyer @Cmom02

Categories     Other Desserts

Number Of Ingredients 5

1/2 package(s) of a 15 oz. folded refrigerated unbaked piecrust or use unbaked crescent roll type dough
1/2 can(s) of a 12 oz. (1/2 cup) date cake and pastry filling
1/3 to 1/2 cup(s) coarsely chopped pecans
- sugar or cinnamon sugar
- for a variation, zest some orange peel and put a pinch on top of date filling, before putting on pecans

Steps:

  • Preheat oven to 450°F. Lightly grease baking sheet.
  • Let pie crust stand at room temperature for 5 minutes. Unfold piecrust, and cut crust into 8 wedges. (If using crescent roll type dough, sprinkle a little flour, on a clean flat surface. Lay down dough. And, sprinkle a little flour on, the top side of the dough. Flatten dough slightly, with a rolling pin. If rolling causes perforations to seal, take a sharp knife to cut the dough, in that area.) Spread about 1 tablespoon of the date filling, near the wide end of each wedge. If using orange peel, put it on date filling, before putting on pecans. Sprinkle about 1 tablespoon of chopped pecans atop the filling on each wedge. Starting at the wide end, roll up each wedge.
  • Place, point down, on prepared baking sheet. Sprinkle pastries with sugar. Bake 12-15 minutes, or until golden. Serve warm. Makes 8 servings.

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