Imqaret
Maltese pastry diamonds with an aniseed date filling, deep-fried.
Ingredients
For 12 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
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.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: larrylurex · CC BY-SA 2.0