Ma'amoul - Date and Nut Pastries for Easter and other Feasts

These pastries or cookies are served at festivals across the ancient religious traditions of the Middle-East. They are traditional for Easter, but this version is based on Claudia Roden's recipe, which reflects the tendency in Jewish kitchens to use flour rather than semolina (in this wheat-intolerant household that helps, because we used white spelt).

The most common fillings are dates, pistachios (with rose water) and walnuts (with cinnamon). We used the first two for these ma'amoul. A mould or tabi is used to shape them, but they can also be made as free-form balls of dough, or as a roll cut into slices.

Pastry
2 1/2 cups all-purpose/plain flour (white spelt was used here)
225g/ 1/2lb butter or margarine (Nuttelex used here)
1 Tbp rose water
1 Tbp milk
More iced water, as necessary.

Rub fat into flour (a food processor works well), add rose water and milk and then just as much more water - if any - necessary to bind the dough together. If using margarine this may be less, and the result will be very soft. Refrigerate while preparing desired filling.

The following quantities are likely to be enough for a whole batch of ma'amoul, so reduce the quanitites (or double the pastry) if you want to try both.

Date filling
300g dates
1/2 cup water
2 tsps orange blossom water, optional

Bring dates to a simmer over low heat, and stir occasionally until softened almost to a paste. Cool.

Pistachio filling
1 cup of pistachios, chopped finely - nb, this refers to volume of chopped nuts, not whole. Some walnuts, almonds or hazelnuts could be combined with pistachios if desired.
2/3 cup of sugar
1 Tbp rose water

Combine all ingredients and mix thoroughly.

Making ma'amoul
Preheat the oven to a moderately slow heat, 350F/175C (less if fan-forced). Line a large (or two small) baking/cookie sheet with parchment/baking paper.

Take a piece of pastry the size of a large walnut and form into a ball. Flatten to a saucer shape, put a teaspoon of filling on the middle and draw the sides up to seal completely (or make a 'pinch pot' with thumb and forefinger and insert the filling into the cavity and seal). Roll again in the palms of your hands to recover the ball shape. Repeat until dough or filling are used.

If you have a tabi, dust it with flour (rice flour works well - it is fine, and will not smudge the pattern of the die as much), place each ma'amoul inside and press firmly into the shape, then invert and tap the pastry into the baking sheet.

Bake the ma'amoul for 20 minutes, until cooked but not browned. Remove and dust with icing/confectioners' sugar.