Date stuffed pastries
8 ounces dates, pitted, roughly chopped
1/4 cup water
8 ounces flour
4 ounces butter, chilled, diced
2 teaspoons orange blossom water or rose water
2 tablespoons water
Combine the dates and 1/4 cup water in a small pan over a gentle heat and cook until softened, then set aside to cool.
Sift the flour into a bowl, and add the diced, chilled butter and rub the butter into the flour until the mixture resembles breadcrumbs.
Combine the orange-blossom water or rose water with the 2 tablespoons of water and sprinkle over the flour; then mix into the flour using a round-bladed knife. Cover the dough and rest for approximately 30 minutes.
Take a spoonful of dough and shape into a round, make a hollow with your finger and spoon a little of the date stuffing into the hollow, then seal the opening and reshape into a round.
Place the pastries on a lightly greased baking sheet, cover loosely with foil and bake in a pre-heated 350°F for 20-25 minutes. Remove the foil about halfway through the cooking, but keep an eye on them to ensure that they do not brown.
Remove and cool on wire racks until firm. When thoroughly cooled, roll in sifted powdered sugar