Sambusik

Sambusik

Date crescents

By
From
The Complete Middle Eastern Cookbook
Makes
30
Photographer
Alan Benson

Ingredients

Quantity Ingredient
375g plain flour
1/2 teaspoon ground mahlab, (optional)
60g butter, melted
85ml milk
55g sugar
60ml olive oil or nut oil

Date filling

Quantity Ingredient
250g dates
60g butter
1 teaspoon rosewater

Method

  1. Preheat the oven to 180°C.
  2. Sift the flour into a mixing bowl with the mahlab, if using. Rub in the butter until evenly distributed.
  3. Heat the milk and sugar in a heavy-based saucepan and stir until the sugar has dissolved. Leave until lukewarm.
  4. Pour the milk mixture into the flour, then add the oil and mix to a soft dough. Knead until smooth.
  5. To make the filling, chop the dates and place in a heavy-based saucepan with the butter. Stir over medium heat until the mixture is combined and has a paste-like consistency.
  6. Remove from the heat and stir in the rosewater.
  7. Roll out the dough on a lightly floured board until 5 mm thick. Cut into 5 cm rounds.
  8. Working with one piece at a time, place a teaspoon of the date filling in the middle of each round, then fold the pastry over the filling to form a crescent. Crimp the edge with your fingers, or press with the prongs of a fork to seal.
  9. Place the crescents on ungreased baking trays and bake for 20–25 minutes, or until lightly coloured.
  10. Remove from the oven and cool on the trays for 5 minutes, then lift onto a wire rack to cool completely.
  11. When cool, store in an airtight container.

Note

  • A walnut filling may be used instead of dates. Use the filling from the ma’amoul b’jowz recipe.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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