Haloua with dates

Ingredients for 1 servings:

• 250 g butter
• 300 g flour
• 4 tbsp orange blossom water
• 250 g dates
• 100 g almonds
• 50 g walnuts
• 1 tsp, smothered cinnamon
• 5 tbsp orange blossom water
• Oil for frying
• Powdered sugar, for sprinkling

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

filled pastry from Morocco, makes about 80 pieces

Pit the dates and peel the brown skins from the almonds. Heat oil in a pan and add the peeled almonds. Fry for 5 minutes over high heat, dry on a cloth, and process in a food processor. Process the dates and walnuts in the processor. Add the chopped almonds, cinnamon, and orange blossom water and process until a smooth paste forms. Shape the filling into small dates. I used 82. For the dough, knead the flour, butter, and orange blossom water. Take a ball of dough in each hand and flatten it. Place a “date” on top, wrap the dough in it, and press the ends flat (this will look like a small boat). Press the dough quite thinly, as it contains a lot of fat and will otherwise be too thick. The finished, wrapped haloua should weigh approximately 12 grams. Bake the Haloua at about 200 degrees for about 18 minutes, let it cool and sprinkle with powdered sugar.