Food recipes
Date Triangles
Date Triangles Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated salt, table orange juice, raw butter, without salt water, bottled, generic water, bottled, generic dates, deglet noor nuts, al...
Date Triangles
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
orange juice, raw
butter, without salt
water, bottled, generic
water, bottled, generic
dates, deglet noor
nuts, almonds
orange juice, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
Directions:
In a food processor, combine flour, sugar, salt, and half the zest; pulse to combine.
Add butter; pulse until mixture is crumbly.
Combine orange-flower water, if using, and ice water; drizzle over mixture.
Pulse until dough just comes together.
Chill, covered, for 20 minutes.
In the clean bowl of a food processor, combine dates, almonds, remaining zest, and orange juice; pulse to coarsely chop.
Heat oven to 350F.
Form dough into 1 1/2-inch-diameter balls; flatten into 3 1/2-inch circles.
Place 1 heaping teaspoon date filling on each.
Fold sides toward centers, making triangles; press to flatten slightly.
Place pastries 2 inches apart on baking sheets lined with parchment paper; press again.
In a small bowl, whisk to combine milk and honey; brush on pastries.
Arrange 3 sliced almonds on each pastry.
Bake until golden, 30 to 40 minutes, rotating sheets halfway through.
Transfer pastries to a wire rack; brush with glaze again.
Let stand 15 minutes before serving.
Cookies can be kept in an airtight container at room temperature up to 3 days.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
orange juice, raw
butter, without salt
water, bottled, generic
water, bottled, generic
dates, deglet noor
nuts, almonds
orange juice, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
Directions:
In a food processor, combine flour, sugar, salt, and half the zest; pulse to combine.
Add butter; pulse until mixture is crumbly.
Combine orange-flower water, if using, and ice water; drizzle over mixture.
Pulse until dough just comes together.
Chill, covered, for 20 minutes.
In the clean bowl of a food processor, combine dates, almonds, remaining zest, and orange juice; pulse to coarsely chop.
Heat oven to 350F.
Form dough into 1 1/2-inch-diameter balls; flatten into 3 1/2-inch circles.
Place 1 heaping teaspoon date filling on each.
Fold sides toward centers, making triangles; press to flatten slightly.
Place pastries 2 inches apart on baking sheets lined with parchment paper; press again.
In a small bowl, whisk to combine milk and honey; brush on pastries.
Arrange 3 sliced almonds on each pastry.
Bake until golden, 30 to 40 minutes, rotating sheets halfway through.
Transfer pastries to a wire rack; brush with glaze again.
Let stand 15 minutes before serving.
Cookies can be kept in an airtight container at room temperature up to 3 days.