Sweets / RICETTI
Maltese date pastries
Crisp fried pastry with a soft date filling and a hint of aniseed.
◷ 70 min / 8 servings
Method
- Rub butter into flour. Add sugar and enough water to make a firm dough. Cover and rest for 30 minutes.
- Cook dates with water, orange zest and spices over low heat for 10 minutes. Mash and cool.
- Roll dough thinly into two long strips about 12 cm wide. Place filling along one half of each strip.
- Fold over and seal edges with a little water. Cut diagonally into 8 diamond-shaped pieces.
- Heat oil to 170°C. Fry in small batches for 3–4 minutes, turning until golden. Drain on kitchen paper and cool slightly.
✳ From the kitchen
Avoid crowding the pan and never leave hot oil unattended.
Tradition reference
Heritage Malta · Maltese food traditions ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.