Maltese Imqaret (Date-Filled Pastries)

Imqaret are Maltese date-filled pastries scented with orange and warm spices, traditionally enjoyed crisp from the fryer or oven.

Cook the date filling until smooth, wrap it in a tender semolina dough, then cut and fry the pastries until deeply golden.

Let the date mixture cool before filling. Warm filling can soften the dough and make the seams difficult to close.

Serving Suggestions

Serve warm with coffee or tea, or alongside a scoop of plain vanilla ice cream.

Recipe Notes

Store cooled imqaret in an airtight container for up to 2 days. Rewarm briefly in a low oven to restore some crispness.

Maltese Imqaret (Date-Filled Pastries)

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Crisp Maltese date-filled pastries with orange zest, anise, cinnamon, and a tender semolina crust.

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Prep Time 35 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Course: Dessert

Cuisine: Maltese

Calories: 340

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

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Date filling

• 1 lb pitted dates chopped
• 1/2 cup water
• 1 tbsp orange zest finely grated
• 1 tsp anise seeds lightly crushed
• 1/2 tsp ground cinnamon
• 2 tbsp granulated sugar

Pastry and frying

• 3 cups all-purpose flour
• 1 cup semolina fine
• 1/2 cup unsalted butter cold and cubed
• 1/2 cup water plus more as needed
• 1/4 tsp fine salt
• 4 cups neutral oil for frying

Equipment

• Food processor
• Small saucepan
• Rolling Pin
• Deep skillet
• Wire rack

Method

 

Make the filling and dough:

1. Combine the dates, water, orange zest, anise, cinnamon, and sugar in a saucepan. Cook over medium-low heat for 8 to 10 minutes, stirring, until thick and smooth. Cool completely.
2. Pulse the flour, semolina, butter, and salt in a food processor until crumbly. Add the water gradually and pulse until a soft dough forms. Wrap and rest for 20 minutes.

Shape and fry:

1. Roll the dough into a rectangle about 1/4 inch (6 mm) thick. Spread the date filling over half, fold the dough over, and press the edges closed.
2. Cut into 12 diamond-shaped pastries. Heat the oil to 350°F (175°C) and fry in batches for 2 to 3 minutes per side, until golden brown.
3. Drain on a wire rack and serve warm.

Nutrition

Calories: 340kcalCarbohydrates: 51gProtein: 5gFat: 14gSaturated Fat: 5gCholesterol: 19mgSodium: 115mgFiber: 4gSugar: 25g

Notes

• Do not crowd the oil; temperature drops make the pastry greasy.
• A wire rack keeps the bottoms crisp as the pastries cool.