500g plain flour
200g semolina
1 teaspoon ground cardamom
1 teaspoon ground allspice
350g butter, chilled, diced
3 tablespoons orange-flower water
9 tablespoons milk
300g chopped dried figs
200g pitted fresh dates
1 teaspoon ground cinnamon
200g walnuts, lightly toasted, chopped

Of Middle Eastern origin, these are excellent with a strong coffee or a glass of amaro, port or a Pedro Ximenez sherry.


1.To make the pastry, sift the flour and mix with the semolina, cardamom and allspice.
2.Put into a food processor, add the butter and pulse until crumb-like.
3.Add the orange- flower water and milk and mix to make a soft dough. Rest for 10 minutes.
4.Put the figs, dates and cinnamon into a stainless- steel pot with ¾ cup water.
5.Simmer gently until the water is absorbed.
6.Allow to cool completely then add the walnuts.
7.Roll the pastry into a log and divide into 24 equal pieces.
8.Press each piece out in the palm of your hand and put in a teaspoon of the filling.
9.Close the pastry around it flattening the bottom, then put onto a lined baking tray.
10.Bake at 160°C fan for 15 minutes, rotating the baking sheet halfway through, until they have a faint golden hue.
11.Do not overcook or they will be hard.

Recipes Julie Clark / Photography Amber-Jayne Bain

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