Cinnamon date pastries (fresh dates)

  • 250 g flour
  • 1 Pinch Salt
  • 1 pinch baking powder
  • 1 knife tip ground allspice
  • 1 Parcel (6 g) grated orange peel
  • 1/2 jars ground saffron
  • 2 eggs (size M)
  • 100 g Sugar
  • 150 g Butter
  • 200 g fresh dates
  • 40 g pine nuts
  • 1/2 TL ground cinnamon
  • flour and oil
  • 1 TL Milk
  • Icing sugar
  • baking paper
50 minutes
Flour, salt Mix together baking powder, allspice and orange peel in a bowl. To press a hollow in the middle. Whisk the saffron, egg yolk and 1 teaspoon of water. Pour into the well with sugar. Place the fat in flakes on the edge of the flour. Knead everything into a smooth dough. Cover and chill the dough for approx. 1 hour. In the meantime, core the dates. Chop the dates and pine nuts very finely. Mix with cinnamon. Roll out the shortcrust pastry on a floured work surface into a rectangle (approx. 24 x 40 cm). Halve the dough lengthways once. Roll out the date mass on an oiled work surface into 2 strips of approx. 9 x 40 cm each. Place a date strip in the middle of each shortcrust pastry strip. Separate 1 egg. Brush the edges of the pastry with whisked egg white. Roll up the strips of dough from the long side, lay the seam side down and cut diagonally into approx. 14 pieces. Place the dough pieces on a parchment-lined baking sheet. Whisk the egg yolks and milk together. Brush the pieces of dough with it and score crosswise. 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. Makes approx. 28 pieces
1 portion approx:
  • 120 kcal
  • 500 kJ
  • 2 g protein
  • 6 g fat
  • 14 g carbohydrates


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