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DescriptionEdit

Iraqi filled pastries

  • Yield: about 48 cheese- or almond-filled pastries; about 30 date-filled pastries.

IngredientsEdit

Cheese filling Edit

Almond filling Edit

Date filling Edit

DirectionsEdit

  1. Combine yeast and water; set aside 10 minutes.
  2. Mix together flour, salt, baking powder, fennel, yeast mixture and melted butter in bowl of electric mixer until everything comes together (don't overbeat).
  3. Cover with damp cloth.
  4. Let rise until doubled, about 1 hour.

For cheese and almond fillings Edit

  1. Roll out dough about ¼ inch thick; cut into 3-inch rounds.
  2. Place 1 teaspoon filling in center.
  3. Brush edge with water; fold to make a half-moon shape.
  4. Seal edges with tines of fork.
  5. Bake in a preheated 425°F oven 20 minutes, or until golden brown.

For date filling Edit

  1. Roll out dough about 1/8 inch thick; cut into 3-inch rounds.
  2. Place 1 teaspoon date filling in center.
  3. Gather dough up around filling; pinch to seal.
  4. Roll into a ball; flatten with flat-bottom glass.
  5. Brush with egg white.
  6. Sprinkle with sesame seeds.
  7. Pierce surface with a fork.
  8. Bake in a preheated 425°F oven 20 minutes, or until golden brown.

Cheese filling Edit

  1. Combine cheeses and egg in medium bowl; mix well.
  2. Use as directed for Iraqi filled pastries.
  3. Yield: 1 cup; enough for about 24 pastries.

Almond filling Edit

  1. Mix almonds with sugar, rose water and orange blossom water in small bowl.
  2. Add cardamom if using walnuts.
  3. Use as directed for Iraqi filled pastries.
  4. Yield: 1¼ cups, or enough for about 30 pastries.
  5. Note: Rose and orange blossom waters are available at pharmacies.

Date filling Edit

  1. Place dates, butter and milk in top of double boiler; set over simmering water.
  2. Cook 5 minutes, stirring occasionally, until mixture is soft and doughy.
  3. Let cool.
  4. Form into small balls.
  5. Use as directed in Iraqi filled pastries.
  6. Yield: about 1¼ cups; or enough for about 30 pastries.

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