Ingredients For the pastry serve 12

175gr unsalted butter

200gr semolina

200gr plain flour

60gr caster sugar

One and one half rose water

For the filling

300dates

1/2 teasepoon rose water

Method

Melt the butter in a small pan over a low to medium heat then cool slightly then cool slightly; tip, the semolina into a bowl and caster sugar, pour in the butter and add 4 tablespoons for the milk and the rose water.

Bring the mixture together into a dough (“if it looks too dry of milk “). Shape it into a ball cover and leave to rest for 30 minutes in the fridge.

To make the filling Remove the little stalks and stones from the dates, put the fruit into a food processor and the rosewater, Blitz until smooth divide into 12 balls.

put the pistachoes in a small bowl and cover with boiling water to loosen the skins for about 5minutes , then bask to chop the pistachoes into a rubble and tip them into a shallow dish .

Preheat the oven to 200’c/ gas 6.

Divide the dough into 12 portions, using your hands shape.

Place the portions into a thin oval shape, place a portion of the date mixture in the line down the center and mould around it pinching the ends closed; It will be quite delicate and crumbly but patch together any gaps; roll it tightly into a sausage shape; gently roll the buiscuits and place on a lined baking sheet, repeat with the rest, bake for 18-20 minutes until just golden at the sides; remove and leave to cool completely before serving with cream.

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