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Persian date molasses pastries

Persian Date Molasses Pastries

Soft Persian pastries filled with a warm date molasses mixture and gentle spices. The dough bakes tender with a light crumb while the center stays rich and sweet. These pastries pair beautifully with tea and are inspired by traditional Middle Eastern date cookies.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 pastries
Course: Dessert
Cuisine: Persian
Calories: 210
Ingredients Method Notes

Ingredients
  

For the pastry dough
  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter softened
  • 1/4 cup sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon baking powder
  • pinch of salt
For the date filling
  • 1 cup soft dates chopped
  • 2 tablespoons date molasses
  • 1 tablespoon butter
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
Optional topping
  • powdered sugar
  • crushed pistachios or sesame seeds

Method
 

Make the date filling
  1. Add the chopped dates, butter, and date molasses to a small pan.
  2. Cook on low heat while stirring.
  3. The dates will soften and form a thick paste.
  4. Add cinnamon and cardamom.
  5. Mix well and remove from heat.
  6. Let the filling cool completely.
Prepare the dough
  1. In a bowl, beat the butter and sugar until creamy.
  2. Add the egg and milk.
Mix until smooth.
  1. In another bowl, combine flour, baking powder, cardamom, and salt.
  2. Slowly add the dry mixture to the wet mixture.
Stir until a soft dough forms.
  1. Cover and let the dough rest for 15 minutes.
Shape the pastries
  1. Preheat the oven to 350°F (175°C).
  2. Roll the dough on a lightly floured surface to about 1/8 inch thick.
Cut small circles or rectangles.
  1. Place a spoonful of the date filling in the center.
  2. Fold the dough over or roll it into small logs to seal the filling.
  3. Place the pastries on a baking sheet lined with parchment paper.
Bake
  1. Bake for 14–16 minutes.
  2. The bottoms should turn light golden while the tops stay pale.
  3. Remove from the oven and allow the pastries to cool.
  4. Dust with powdered sugar or sprinkle pistachios before serving.

Notes

Use soft dates if possible. Medjool dates work very well because they mash easily and give a rich flavor.
If your dates feel dry, soak them in warm water for about 10 minutes before cooking the filling.
These pastries keep well in an airtight container for up to three days. Warm them slightly before serving if you want the filling soft again.
They are often served with hot tea.