Ma'Amoul (Lebanese Date Stuffed Pastries)

• 8 ounces dates, pitted, roughly chopped
• 1/4 cup water
• 8 ounces plain flour
• 4 ounces butter, chilled, diced
• 2 teaspoons orange blossom water or 2 teaspoons rose water
• 2 tablespoons water
• icing sugar

1. Combine the dates and 1/4 cup water in a jsmall pan over a gentle heat and cook until softened, then set aside to cool.
2. Sift the flour into a bowl, and add the diced, chilled butter and rub the butter into the flour until the mixture resembles breadcrumbs.
3. Combine the orange-blossom water or rose water with the 2 tablespoons of water and sprinkle over the flour; then mix into the flour using a round-bladed knife. Cover the dough and rest for approximately 30 minutes.
4. Take a spoonful of dough and shape into a round, make a hollow with your finger and spoon a little of the date stuffing into the hollow, then seal the opening and reshape into a round.
5. Continue until the dough runs out.
6. Place the pastries on a lightly greased baking sheet, cover loosely with foil and bake in a pre-heated moderate oven (180u0b0C; 350u0b0F) for 20-25 minutes. Remove the foil about halfway through the cooking, but keep an eye on them to ensure that they do not brown.
7. Remove and cool on wire racks until firm.
8. When thoroughly cooled, roll in sifted icing sugar.

dates, water, flour, butter, orange blossom water, water, icing sugar

Taken from www.food.com/recipe/maamoul-lebanese-date-stuffed-pastries-141451 (may not work)