Lebanese Sambusik, Date Crescents |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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These cookies keep well stored in cookie tins. I have not frozen them but I think they could be frozen. Instead of the date filling you could use a walnut filling:1 1/2 cups walnuts chopped, 1/4 cup caster sugar & 1 tsp cinnamon mixed together. Ingredients:
2 1/2 cups flour |
1/4 cup melted butter |
1/3 cup milk |
1/4 cup sugar |
1/4 cup olive oil |
8 ounces dates |
1/4 cup butter |
1 teaspoon rose water |
Directions:
1. Rub the butter into the flour until it is evenly distributed.
2. Heat milk& sugar, stir until dissolved and cool to lukewarm.
3. Pour the milk and 1/4 cup olive oil into the flour to form a soft dough.
4. Knead until smooth.
5. Chop the dates and put in a pan with 1/4 cup butter, cook over medium heat, stirring until the mixture is combined and forms a paste Remove from heat and add the rose water, stir to blend.
6. Roll out the dough on a lightly floured board to about 1/4 thickness.
7. Cut into 2 circles, place a teasp of the date filling in the centre and fold over to form a crescent, crimp the edges with a fork to seal Place Samusik on ungreased baking sheets and bake in a 350F oven for 20-25 minutes or until lightly brown Place on a rack to cool.
8. When completely cool place in cookie tins.
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