Homemade sesame-topped date fingers

Dough:

3 cups (375 g) all-purpose flour

1 tablespoon instant yeast

1 tablespoon sugar

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/2 cup oil (or 1/4 cup oil + 1/4 cup softened butter for extra flavor)

3/4 cup warm water

Pitted dates, ground, mixed with 1 tablespoon butter and 1 teaspoon cinnamon — knead until smooth and shape into long finger-like rolls

1 beaten egg mixed with a little milk and a splash of orange blossom water (for shine and aroma)

Sesame seeds for sprinkling

Mix the dry ingredients (flour, yeast, sugar, baking powder, salt, cinnamon). Add the butter first and rub it into the dry mix, then add the oil and work it in.
Gradually add the warm water until you form a soft, cohesive dough that does not stick to your hands.
Cover and let the dough rise for about 1 hour.
Meanwhile prepare the filling: mix the ground dates with the tablespoon of butter and the teaspoon of cinnamon. Knead until smooth and shape into long finger-shaped rolls.
When the dough is ready, roll it into a thin rectangle (a thinner sheet is better because the dough will puff in the oven and you want a crisp bite).
Place a date finger along one edge, roll the dough to enclose it, and cut into individual fingers of the desired size.
Arrange the date fingers on a baking tray. Brush the tops with the egg wash (egg + little milk + splash of orange blossom water) to give shine and aroma, then sprinkle with sesame seeds.
Bake in a preheated oven at 180°C until the bottoms turn golden. Then set the oven to top heat (broil) briefly so they get color on top.
Let the date fingers cool, then serve.

Note: Roll the dough fairly thin — it will puff in the oven. If the pieces are too thick they will lose the pleasant crispness.

This delicious Date Fingers recipe was shared by a friend and cook on "Shu Tabkhin Al-Youm":

Click Alisar’s name to visit her page and see more of her tasty recipes.

Date Fingers

Prep checklist