Cinnamon date pastries (dried dates)

For 30 pieces
  • 250 g flour
  • 1 pinch Salt
  • 1 Pinch Baking powder
  • 1 knife point ground allspice
  • 1 packet (6 g) grated orange peel
  • 1/2 jars ground saffron
  • 2 Eggs (size M)
  • 100 g Sugar
  • 150 g Butter
  • 200 g dried dates
  • without stone
  • 6 EL Orange juice
  • 40 g chopped pine nuts
  • 1/2 TL ground cinnamon
  • 1 TL Milk
  • flour
  • Icing sugar
  • Baking paper
60 minutes
Mix the flour, salt, baking powder, allspice and orange peel in a bowl. To press a hollow in the middle. Whisk the saffron, 1 egg and 1 teaspoon of water. Pour into the hollow. Spread the fat in flakes and sugar on the edge of the flour. Knead everything into a smooth dough. Cover and chill the dough for approx. 1 hour. In the meantime, finely chop the dates and drizzle with orange juice. Roll out the shortcrust pastry on a floured work surface into 2 rectangles (approx. 12 x 40 cm). Let the dates drain if necessary. Mix with nuts and cinnamon. Spread the date mixture on the rectangles. Separate egg. Brush the edges of the pastry with whisked egg white. Roll up the strips of dough from the long side and lay them with the seam side down. Approx. Chill for 1 hour. Line a baking sheet with parchment paper. Whisk the egg yolks and milk together. Spread it on the rolls and cut diagonally into approx. 15 pieces. Place the dough pieces on the baking sheet. Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for 15-20 minutes. Let the date biscuits cool down and dust with powdered sugar
1 piece approx:
  • 110 kcal
  • 460 kJ
  • 2 g protein
  • 6 g fat
  • 14 g carbohydrates


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