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Date crescents
Date crescents
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Try our delicious crescent rolls for a perfect treat with your afternoon tea!
Ingredients:
  • 350g fresh dates, pitted, roughly chopped
  • 160ml (2/3 cup) water
  • 100g butter, chilled, cubed
  • 225g (1 1/2 cups) plain flour
  • 55g (1/3 cup) icing mixture
  • 20.00 gm custard powder
  • 2.50 gm ground cinnamon
  • 1 egg, lightly whisked
  • 1 egg white, lightly whisked
  • Caster sugar, to sprinkle
Instructions:
  • In a small saucepan, bring dates and water to a boil over high heat. Reduce heat to low and cook, stirring occasionally, for 5 minutes until dates soften and form a paste. Transfer to a bowl and let cool for 15 minutes before using.
  • Preheat your oven to 180°C and line 2 baking trays with non-stick baking paper.
  • Combine the butter, flour, icing mixture, custard powder, and cinnamon in a food processor. Pulse until mixture forms a breadcrumb-like texture.
  • Place the egg in the food processor and pulse until evenly mixed. Transfer the dough onto non-stick baking paper, then use your hands to form it into two equal portions.
  • Roll one portion of the dough to a 5mm-thick, 25cm disc using a lightly floured rolling pin on a sheet of non-stick baking paper. Chill in the fridge on a tray for 15 minutes.
  • Spread half of the luscious date paste generously over the dough, making sure to leave a tantalizing 2cm border. Slice the dough into 12 equal wedges using a large knife. Roll each wedge from the widest end with care, wrapping them around the delectable filling. Shape them into exquisite crescents by gently tucking the corners in. Arrange these delectable treats on lined trays, ready to be transformed into golden perfection.
  • Brush each crescent with egg white and sprinkle with caster sugar before baking in a preheated oven for 20 minutes or until golden, remember to swap trays halfway through. Once baked, transfer to a wire rack to cool. Repeat with the remaining dough, date paste, egg white, and caster sugar.

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