Ba'ba Beh Tamur

Description
Iraqi filled pastries
 * Yield: about 48 cheese- or almond-filled pastries; about 30 date-filled pastries.

Ingredients

 * 1 package active dry yeast
 * 1 cup lukewarm water (105 to 115°F)
 * 4 cups all-purpose flour, sifted
 * ½ teaspoon salt
 * 1 teaspoon baking powder
 * 1 tablespoon ground fennel
 * ½ cup (1 stick) plus 2 tablespoons unsalted butter, melted
 * cheese, almond or date filling
 * 1 egg white, beaten (if using date filling)
 * sesame seeds (if using date filling)

Cheese filling

 * ½ cup shredded Jarlsberg cheese
 * ½ cup shredded Muenster cheese
 * 1 egg

Almond filling

 * 1 cup ground almonds (or walnuts)
 * ⅓ cup granulated sugar
 * 1 tablespoon rose water (see note)
 * 1 tablespoon orange blossom water (see note)
 * 1 teaspoon ground cardamom (if using walnuts)

Date filling

 * 8 ounces pitted dates, cut into small pieces
 * 2 tablespoons unsalted butter
 * 1 tablespoon milk

Directions

 * 1) Combine yeast and water; set aside 10 minutes.
 * 2) Mix together flour, salt, baking powder, fennel, yeast mixture and melted butter in bowl of electric mixer until everything comes together (don't overbeat).
 * 3) Cover with damp cloth.
 * 4) Let rise until doubled, about 1 hour.

For cheese and almond fillings

 * 1) Roll out dough about ¼ inch thick; cut into 3-inch rounds.
 * 2) Place 1 teaspoon filling in center.
 * 3) Brush edge with water; fold to make a half-moon shape.
 * 4) Seal edges with tines of fork.
 * 5) Bake in a preheated 425°F oven 20 minutes, or until golden brown.

For date filling

 * 1) Roll out dough about 1/8 inch thick; cut into 3-inch rounds.
 * 2) Place 1 teaspoon date filling in center.
 * 3) Gather dough up around filling; pinch to seal.
 * 4) Roll into a ball; flatten with flat-bottom glass.
 * 5) Brush with egg white.
 * 6) Sprinkle with sesame seeds.
 * 7) Pierce surface with a fork.
 * 8) Bake in a preheated 425°F oven 20 minutes, or until golden brown.

Cheese filling

 * 1) Combine cheeses and egg in medium bowl; mix well.
 * 2) Use as directed for Iraqi filled pastries.
 * 3) Yield: 1 cup; enough for about 24 pastries.

Almond filling

 * 1) Mix almonds with sugar, rose water and orange blossom water in small bowl.
 * 2) Add cardamom if using walnuts.
 * 3) Use as directed for Iraqi filled pastries.
 * 4) Yield: 1¼ cups, or enough for about 30 pastries.
 * 5) Note: Rose and orange blossom waters are available at pharmacies.

Date filling

 * 1) Place dates, butter and milk in top of double boiler; set over simmering water.
 * 2) Cook 5 minutes, stirring occasionally, until mixture is soft and doughy.
 * 3) Let cool.
 * 4) Form into small balls.
 * 5) Use as directed in Iraqi filled pastries.
 * 6) Yield: about 1¼ cups; or enough for about 30 pastries.