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2 c All-purpose flour
1/4 c Sugar
1/2 ts Ground cinnamon
1/4 c Chilled stick margarine, cut into small pieces
1/2 c Skim milk
1 Egg yolk
1 c Whole pitted dates
1 c Raisins
2 tb Sugar
2 tb Margarine
1/2 ts Ground ginger
1/2 ts Ground cinnamon
1 Egg white
1/2 ts Water
Vegetable cooking spray
1 tb Sugar, divided

Combine first 3 ingredients in a large bowl, and cut in chilled margarine with a pastry blender. Combine milk and egg yolk; add to flour mixture, stirring until a dough forms. Turn the dough out onto a floured surface, and knead lightly 3 to 4 times. Wrap in heavy-duty plastic wrap, and chill
1 hour.

Place dates and next 5 ingredients in food processor; process until smooth. Set date mixture aside.

Combine egg white and water; beat with a wire whisk, and set aside. Divide dough in half; cover and refrigerate half of dough. Turn the remaining half of dough out onto a lightly floured surface, and roll to 1/8-inch thickness; cut into 18 rounds, using a 3-inch cutter.

Working with 1 round at a time, gently grasp opposite edges, and pull into an oval shape. Moisten the edges of the dough with egg white mixture. Spoon 1 teaspoon date mixture onto half of each oval. Fold dough over filling; seal edges by pressing with a fork dipped in flour. Carefully place on baking sheets coated with cooking spray; brush tops with egg white mixture, and sprinkle with 1-1/2 teaspoons sugar. Repeat procedure with the remaining dough, date mixture, egg white mixture, and remaining 1-1/2 teaspoons sugar.

Bake at 375 degrees for 15 minutes or until lightly browned. Yield: 3 dozen (serving size: 1 peasecod).

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