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Imqaret (Maltese date-filled pastries) recipe
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Prep Time:
105 minutes
105 minutes
Cook Time:
35 minutes
35 minutes
Total Time:
140 minutes
140 minutes
Indulgent Maltese pastries filled with spiced citrus date paste, fried to perfection and dusted with sweet icing sugar. A must-have for tea time treats.
Ingredients:
- 180g pitted dates, chopped
- 1 tsp finely grated orange rind
- 60ml (1 ⁄4 cup) fresh orange juice
- 2.50 gm ground cinnamon
- 1 ⁄2 tsp ground aniseed or star anise (see tip)
- Pinch of ground cloves
- 4.40 gm vanilla extract
- Vegetable oil, to deep fry
- 375g (21 ⁄2 cups) plain flour
- 24.00 gm icing sugar mixture, plus extra, to dust
- 1⁄4.00 gm baking powder
- 80ml (1 ⁄3 cup) warm water
- 3 tsp orange blossom water
Instructions:
- In a saucepan, combine dates, rind, juice, and 60ml (1⁄4 cup) water. Stir well and let sit for 15 minutes until dates soften.
- Combine cinnamon, aniseed, cloves, and vanilla in the pot. Cook over low heat, stirring occasionally, until the mixture thickens and becomes smooth for about 20 minutes. Remove from heat and let it cool to room temperature.
- For the pastry dough, combine flour, butter, sugar, baking powder, and a pinch of salt in a food processor. Pulse until mixture resembles fine crumbs. Add warm water and blossom water, then pulse until a soft, smooth ball forms. Transfer the dough onto a floured surface and shape it into a disc. Cover with plastic wrap and chill in the fridge for 1 hour before using.
- Roll out the dough on a lightly floured surface into a 5mm-thick, 24 x 40cm rectangle. Trim the edges and cut it lengthwise into 3 strips. Spread the date mixture down the middle of each strip. Brush the edges with water, fold the dough over lengthwise, and press the edges to seal. Gently flatten the logs, then slice diagonally into 2cm-thick pieces.
- Fill a large deep saucepan halfway with oil. Heat over medium-high heat until it reaches 180C on a cook’s thermometer. Deep-fry pastries in batches, turning occasionally, for 2-3 minutes until golden. Drain on paper towel-lined tray, then coat with extra icing sugar before serving warm.