Ingredients
ServingsOriginal: Serves 12
- Flour500 g
- Margarine or lard180 g
- Cold water120 ml
- Dates, pitted600 g
- Aniseed2 tsp
- Orange zest1
- Lemon zest1
- Anise liqueur40 ml
- Oil for frying800 ml
- Salt1 pinch
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Chop the dates and put them in a pan with the zests, aniseed and liqueur.
Cook the filling over a low heat for twenty minutes, to a thick even paste.
Cool the filling completely; warm, it tears the pastry as you wrap it.
Cut the margarine into the flour with salt to a crumb and bring the dough together with cold water.
Roll the dough into a long strip twelve centimetres wide.
Lay a rope of the date paste down the centre, fold the edges over and press the seam.
Cut it on the diagonal into diamonds and fry them at 180 °C, two minutes a side.
