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  • Serves: Up to 4 people
  • Course: Desserts

Made with these products:


1          cup soft butter

1          cup sugar

2          cups semolina flour

2          cups all-purpose flour

1          tablespoon active yeast

1          teaspoon ground fennel seeds

1          cup buttermilk or whipping cream

2          cups date paste

1          egg beaten with 2 tablespoons milk, for brushing

-       Cream the butter and sugar together in the Kenwood bowl using the K-beater for 5 minutes until the sugar has dissolved.

-        Gradually beat in semolina flour until well combined.

-       Mix the flour, yeast and ground fennel in a separate bowl then gradually add to butter mixture, beating on medium speed, until combined.

-       Gradually beat in buttermilk and continue beating until smooth and well combined.

-        Cover and refrigerate for 30 minutes.

-          Preheat the oven to 180˚C.

-          On a smooth floured surface, roll out the dough into a rectangle until approximately 1/2cm thick.

-          Spread the date paste onto one half of the rectangle. Fold the other half over and press the edges to seal.

-          Using the palm of your hand or a ruler, press the filled dough and cut into equal squares using a sharp knife.

-          Make slight patterns on the surface using the tip of a small knife.

-          Arrange on a baking tray and brush with egg wash.

-          Bake for 25 minutes, or until golden brown.

-          Allow to cool and serve. 

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