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Maltese imqaret, irregular golden date-filled pastries with one cut open to show the dark filling on a ceramic plate.

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
Cook Time 25 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: Maltese
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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.