Method for filling:
Place dates, spices, water and citrus into saucepan; cook til dates have softened and formed a paste; mixing frequently to prevent burning. Add brandy and cook for 1 minute; remove from heat; add orange blossom water and mix through cool to room temperature.
Method:
1. Place flours and sugar on bench; make well and place remaining ingredients in centre and incorporate. Should form a smooth ball; wrap in plastic, rest for a minimum of 30 minutes, longer if possible.
2. Roll out to desired thickness, (I use my pasta machine; number 5 or 6). Spread cold date mixture in the middle of 10 cm wide strip of pastry; brush the top side with egg wash and fold the bottom end of pastry over the date mixture, now fold the date filled middle over the egg wash; press down to seal. Flip the date-filled strip over; cut into 5cm pieces on the diagonal, to form a diamond; cut a small slit in the centre of each biscuit.
3. Heat rice bran oil and swallow fry til golden brown on both sides; dust with a little icing sugar and serve warm with ice cream if you wish for a dessert or serve cold as a biscuit.
Enjoy!
