| MA'MOUL (DATE PASTRIES) |
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Makes 2-1/2 dozen pastriesFilling 1 pound pitted dates 1/2 cup water 1/4 cup granulated sugar 1 teaspoon almond extract 2 tablespoons fresh grated orange peel 1/2 teaspoon ground cinnamon Pastry 1 cup Butter Flavor CRISCO Shortening or 1 Butter Flavor Crisco Stick 1/4 cup granulated sugar 3 tablespoons milk 1 tablespoon rosewater or water 2 cups all-purpose flour Confectioners' sugar Filling Combine dates, water, 1/4 cup sugar and almond extract in small saucepan. Bring to boil over medium-high heat. Reduce heat to low; simmer 4 to 5 minutes, stirring often, until mixture becomes thick paste. Stir in orange peel and cinnamon. Remove from heat; cool. Heat oven to 300ºF. Pastry Combine shortening and 1/4 cup sugar in large bowl. Beat at medium speed with electric mixer until well blended. Beat in milk and rosewater. Beat in flour, 1/4 cup at a time, until well blended. Knead dough in bowl until dough holds together and is easy to shape. Pinch off walnut-size piece of dough. Roll into ball. Pinch sides up to form pot shape. Fill center with level tablespoonful of date filling. Pinch dough closed; press to seal. Slightly flatten and smooth top. Place on ungreased baking sheets about 1 inch apart. Bake at 300ºF for 16 to 20 minutes or until firm and set. Do not allow pastries to brown. Cool on baking sheets 3 minutes; transfer to cooling racks. Sprinkle with confectioners' sugar while still warm. Cool completely. |
