Instructions

1. 1

   Mix semolina, flour, and powdered sugar, then rub in melted butter until sandy.

2. 2

   Add milk and rose water, bring together into dough, and rest for 20 minutes.

3. 3

   Blend cinnamon into date paste and portion into 20g filling balls.

4. 4

   Portion dough into 30g pieces, flatten, and wrap around the filling.

5. 5

   Gently press to shape and imprint a pattern, then place on a tray.

6. 6

   Bake at 180°C for 16–18 minutes until edges are lightly golden.

Tips

Nutrition (per serving)