Imqaret Maltese Deep Fried Date Pastries Recipes

IMQARET - THE DATE SLICE RECIPE THAT EVERYONE IN MALTA LOVES

Steps:

• Sift the soy flour, wholemeal flour, baking powder and Xanthan Gum in a mixing bowl. Add coconut sugar
• Make a small well in the middle and add in the olive oil, sunflower seed butter, yogurt and flax egg. Mix ingredients together
• Rub into the flour until you the mix looks like sticky breadcrumbs
• Add orange blossom water and mix in a teaspoon of water at a time until a dough forms
• Refrigerate while you prepare the filling
• Add all the filling ingredients to a saucepan and simmer for around 15 minutes
• Keep stirring the mixture and mashing the dates until you achieve the consistency of a mushy paste
• This pastry is a bit more fragile than the store-bought type, so it's best to divide into 4, making it easier for you to roll and handle
• While your date paste cools, roll out the pastry to 4 long rectangles of a 2-3mm thickness
• Place the date filling along half of the pastry rectangles
• Wet the edges and fold the dough over to enclose the date filling into a parcel
• From each rectangle, cut out 6 slices diagonally and place on a baking tray lined with parchment paper
• Bake at 185°C for around 20 minutes until golden brown

IMQARET ( MALTESE DEEP FRIED DATE PASTRIES)

Steps:

• Soften the dates in a sauce pan with 3 tbsp tangerine juice and 2 tbsp water ( about 5 minutes).
• Stir in the other ingredients, cool.
• Pastry: rub the oil in the flour and bring it with enough water to form a dough. Rest for 30 minutes at room temperature.
• Cut in half and shape each piece into a rectangular shape. Spread the filling along the middle of the rectangle then fold the two sides and seal.
• Cut into squares and deep fry or brush generously in oil and bake in a preheated oven at 200C for about 20 minutes.
• Eat while hot.

IMQARET

Steps:

• Chop the dates into small pieces and place in a bowl of water for about half an hour.
• Remove the dates from the water and place them in a pot on low heat. Reserve the water and set aside.
• Together with the dates add all the other ingredients and cook gently on low heat. While constantly mixing the mixture add the water. Keep cooking until the dates break down and a thick mixture is formed. Place the paste in the fridge for about an hour.
• Add all the ingredients together, except the water, and combine everything well together. Start adding the water gently and knead the dough. Knead for a few minutes until you get a nice soft dough.
• Wrap the dough in cling film and place in the fridge for about an hour.
• Divide the dough and the filling into four portions.
• On a floured surface, open each dough into a long rectangle about 50cm long and 10/15cm width.
• Layer the paste on the dough on one side, leaving a border. Grab the small border over the date paste and close with the dough side over. Press the dough down gently.
• Cut horizontally the diamond shaped imqaret. I make medium sized ones, as I cut the dough in 10 pieces. However, you can cut them as big as you'd like.
• Fill a large pot with vegetable oil. Heat the oil to about 170°C.
• Cook the imqaret in batches for about 1 minute on each side. Place the cooked imqaret on a plate with tissue paper so that it absorbs the excess oil.
• Preheat the oven to 180°C or 350°F. Line a baking tray with parchment paper and sprinkle some flour on top. Place the imqaret on the tray and leave some space between them.
• Bake for 20 minutes until they are golden brown.