Persian Date-Filled Pastry
Ingredients
- 250 grams solid oil or butter (about 1 cup)
- 500 grams white pastry flour (about 3 cups)
- 200 grams sweet yogurt (1 cup heaping)
- 1/2 teaspoon baking powder or instant yeast
- 1-2 tablespoons saffron infusion (optional)
- 2 egg yolks
Filling
- 500 grams pitted dates
- 1/2 cup finely chopped walnuts
- 1 teaspoon heaping cinnamon powder
- 1 teaspoon cardamom powder
- 1/4 teaspoon clove
- A bit of cumin
- 1-2 tablespoons water
Preparation
Mix the solid oil and egg yolks together
Add yogurt, baking powder or yeast, and saffron, then mix until smooth
Gradually add flour until a soft, non-sticky dough forms; do not over-knead
Wrap the dough in plastic and rest in the refrigerator for 1 to 2 hours
Mix all filling ingredients together with 1-2 tablespoons of water
Roll out the dough to a few millimeters thick, not too thick or thin
Cut with a round cutter, place 1 teaspoon of filling in the center, cover with another layer of dough, and press with a stamp to seal firmly
Trim the edges, place on a baking sheet, poke holes in them, and bake in a preheated oven at 170°C for about 20 minutes until the bottom is golden
Ensure the texture is crisp and tender, not dry or doughy
Tips
Use solid parts if using semi-solid oil, and melt butter if using it
Baking powder makes it crispier than yeast
Do not make the dough too thick or use a different cutter as shown in the last photo
