Imqaret (Date pastries)

These are popular Maltese street food Pastries, follow my easy steps and enjoy with a good cup of coffee.

For the pastry
400g plain flour
1 tbsp sugar
40g butter
1 tbsp olive oil
1/4 tsp cream of tartar
1/4 tsp lemon juice
1 tbsp orange blossom water(optional)
2 tbsp anisette or ouzo or sambuca
100ml water

For the filling
450g pitted dates
4 tbsp aniseed liqueur (anisette,sambuca or ouzo)
Juice and grated rind of 1 orange
2 tbsp cocoa powder
1 tbsp orange flower water (optional)

Make the pastry by putting flour butter cream of tartar in a food processor and pulse till mixture resembles fine bread crumbs. Add liquids and orange rind and pulse till mixture forms a ball. Wrap in cling film and chill for 1/2 an hour.
Meanwhile prepare the filling by transfer all ingredients to food processor, mix till thick paste forms. Put mixture in a piping bag,( I use disposable ones) with 1cm plain nozzle and set aside.

Divide the dough into 5 equal portions and roll each into 1.5cms thickness as shown in the diagram. With a rolling pin pull dough to approx 5cm width and pipe filling along. Close over filling pinch securely so that no filling escapes. Flatten out with rolling pin without using any pressure. Cut diagonal slices 3cm apart place on a baking tray and deep fry, preferably in olive oil. They freeze well after fried and allowed to cool completely. Thaw and reheat in medium oven.