Date Fingers

Ingredients

• 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
• Filling:
• Pitted dates, ground, mixed with 1 tablespoon butter and 1 teaspoon cinnamon — knead until smooth and shape into long finger-like rolls
• Egg wash:
• 1 beaten egg mixed with a little milk and a splash of orange blossom water (for shine and aroma)
• Sesame seeds for sprinkling
• This delicious Date Fingers recipe was shared by a friend and cook on "Shu Tabkhin Al-Youm":
• Alisar Rajab
• Click Alisar’s name to visit her page and see more of her tasty recipes.
• For more of Alisar’s recipes try Easy Honeycomb Pastry (Khaliyat Al-Nahl)

Method

1. Mix the dry ingredients, then add the butter and rub well, then add the oil and rub.
2. Finally add the water gradually until you have a cohesive, smooth dough that does not stick to the hands.
3. Let the date-finger dough proof for about one hour.
4. Meanwhile prepare the filling: knead the ingredients well and shape them into long finger shapes.
5. When the dough is ready, roll it out into a thin rectangular sheet; place a date finger at the edge and roll the dough around it to enclose it.
6. Cut the filled dough into fingers of the desired size.
7. Arrange the date fingers on a baking tray, then brush the tops with an egg wash for shine; orange blossom water gives a sweet aroma.
8. Sprinkle sesame over the date fingers and bake the tray in a hot oven at 180°C until the bottoms turn golden.
9. Turn the oven to top heat to brown the tops.
10. Allow the date fingers to cool, then serve them.
11. When rolling the dough, it is better to make it thin because it will puff in the oven; if it is thick it will lose the delightful crispness.