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Description[]

Iraqi filled pastries

  • Yield: about 48 cheese- or almond-filled pastries; about 30 date-filled pastries.

Ingredients[]

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[]

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.
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