Imqaret (Maltese date-filled pastries) recipe

5 Method Steps

Step 1

Place dates, rind, juice and 60ml (1 ⁄4 cup) water in a saucepan. Stir until combined. Set aside for 15 minutes or until dates soften.

Step 2

Add cinnamon, aniseed, cloves and vanilla. Cook, stirring, over low heat for 20 minutes or until thick and smooth. Remove from heat. Set aside to cool to room temperature.

Step 3

To make pastry, place flour, butter, sugar, baking powder and a pinch of salt in a food processor. Process until mixture resembles fine crumbs. Add warm water and blossom water. Process until just comes together into a soft, smooth ball. Turn onto a lightly floured surface. Shape into disc. Cover with plastic wrap. Place in fridge for 1 hour to rest.

Step 4

Roll out dough on a lightly floured surface into a 5mm-thick, 24 x 40cm rectangle. Trim edges. Cut lengthways into 3 strips. Spread date mixture down middle of each strip. Brush edge with water. Fold dough over lengthways. Press edges to seal. Flatten gently then cut each log diagonally into 2cm-thick pieces.

Step 5

Pour oil into a large deep saucepan until half full. Place over medium-high heat and heat to 180C on a cook’s thermometer (see tip, opposite). Deep-fry pastries, in batches, turning occasionally, for 2-3 minutes or until golden. Drain on a tray lined with paper towel. Toss in extra icing sugar. Serve warm.