In preparation for next spring’s Food Festival, I was asked by the Chair of St. Sarkis’
Women’s Guild to prepare a cookie – specifically one with a date filling – for
the members to sample. (It’s never too early to plan for such a special event!)
The Apricot Crescent Cookie recipe I posted ages ago came to mind. I immediately got to work making the cookies, switching
the apricot filling for one made with dates.
my recipe to their dessert line-up. (I guess they
version takes hardly any time to prepare and they’ll make an impressive addition to any holiday meal!
|My Easy Date-Pistachio Crescent Cookies
take) commercially prepared date paste (sold in Middle eastern stores)** See
recipe below for creating homemade date paste
Eastern stores and Whole Foods)
pistachios and/or coarse sugar, optional
the nuts – until smooth and spreadable. If the date mixture is too stiff, stir
in warm water a little at a time without making the filling too watery. Stir
the pistachios into the date mixture until evenly distributed. Set filling
On a lightly
floured work surface and using a lightly floured rolling pin, roll the pie
crust dough into a fairly thin large circle.
|Rolled pie crust spread with a thin layer of date-pistachio filling
Spread half of the filling on the dough, leaving about ¼
inch of the dough exposed around the edge.
depending on how large or small you want the cookies to be. (A pizza cutter
makes this step very easy!)
small point. Using your fingers, turn the ends downward to make a crescent-shape.
Place cookies on an ungreased baking sheet.
additional chopped pistachios and/or coarse sugar, if you wish. Gently press
toppings so they adhere.
golden brown. Cool cookies completely on wire racks. Store in a container with
a tight-fitting lid. Any leftover cookies can be wrapped and stored in the
need dates and water. Pitted Medjool dates work extremely well for this.
more cups, depending on how dry the dates are) for about 20 to 30 minutes.
need some of the soaking water) and place them in a blender or food processor with
some of the soaking water. (Start with ¼ cup of the soaking water.)
thick, add a little more of the water.
in the refrigerator for 7-10 days.