Marmalade Date Pastries Recipes

MARMALADE TURNOVERS

Steps:

• In a small bowl, combine butter and cheese. Add flour; stir until mixture forms a ball. Cover and refrigerate for 1 hour. , On a lightly floured surface, roll dough to 1/8-in. thickness; cut into 2-3/4-in. circles. Place 1/2 teaspoon marmalade on each circle. Fold pastry over and seal edges with a fork. Cut slits in top of pastry. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 5-9 minutes or until lightly browned. Remove to wire racks to cool.

MARMALADE CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Brush an 8-inch square baking pan with canola oil. Beat the egg whites and granulated sugar with a mixer until stiff peaks form, about 8 minutes.
• Meanwhile, whisk both flours, the almonds and baking powder in a bowl. Beat the egg yolks in a large bowl. Whisk 1/2 cup oil, the orange and lemon juices and the marmalade into the yolks until combined. Stir in the dry ingredients, then fold in the beaten egg whites until just combined. Add the raisins, if desired.
• Transfer the batter to the prepared pan. Bake until the cake is golden and springs back when touched, about 30 minutes.
• Meanwhile, make the syrup: Bring 3/4 cup water and the granulated sugar to a boil in a saucepan; squeeze in the orange juice and add the peel. Simmer until syrupy, about 20 minutes. Cool slightly.
• Pour the syrup over the cake while both are still warm. Cool completely, then cover with plastic wrap and let soak overnight. Cut into squares and top with confectioners' sugar and/or almonds.

DANISH ORANGE MARMALADE CHEESE POCKETS

Steps:

• Make the pastry dough: Whisk yeast into warm water. Wait 1-2 minutes, then whisk again. Whisk in milk.
• Combine flour, sugar, and salt in a food processor. Pulse to mix.
• Cut 4 tablespoons butter into thin slices and add to processor. Pulse to a fine texture -- not too much where it becomes pasty.
• Cut remaining butter into 1/2 inch cubes and add to processor. Pule twice, 1-2 seconds each time. Remove dough and place in mixing bowl.
• Whisk eggs into yeast mixture and add to dough. Using a rubber spatula, hold blade horizontally. Press/dig spatula down into dough, repeating until dough comes together, turning the bowl while you work. The dough will be soft and sticky.
• Leave dough in bowl, covering dough surface tightly with plastic wrap. Refrigerate 1-2 hours.
• Place the chilled dough on a floured surface and sprinkle flour on top. Press dough into a rectangle (twice as long as it is wide).
• Starting at narrow edge farthest away from you, firmly press with a rolling pin in short parallel strokes. Seal any sticky areas with a bit of flour, and don't allow dough pieces to stick to rolling pin. Repeat, then press once across width of dough. You should have a 1/2 inch thick rectangle.
• Sprinkle flour above and below dough.
• Rolling Directions: Create a rectangle 18 x 8: Starting on the edge nearest you, roll once away from you in length and once in width. Do NOT roll over the end/edge of the dough.
• Folding Directions: Fold the two narrow ends in toward the middle, leaving a 1 inch gap in the center. Fold the top to bottom to form 4 layers. Turn dough so folded edge is on the left.
• Repeat rolling and folding directions. Wrap dough in plastic and refrigerate at least 2 hours, but no more than 12 hours.
• Filling: Add filling ingredients (except marmalade and chocolate chips) to a medium-size bowl. Beat together with a spatula (I use my KitchenAid mixer).
• Place HALF of the chilled dough on floured surface and sprinkle with flour.
• Using a rolling pin, press the dough in firm, parallel strokes to soften it. Flour surface and dough again if needed. Roll dough out into a 12 x 16 inch rectangle.
• Line two cookie sheets with parchment paper. Slide dough onto first cookie sheet and refrigerate 10 minutes (until firm).
• Repeat the above process with the second half of the pastry dough and place on second cookie sheet and chill 10 minutes until firm.
• Remove dough from refrigerator, leave dough in place on parchment paper. Cut each sheet of dough into 12 4-inch squares, keeping them in place on the parchment paper.
• Drop a heaping teaspoon of filling onto the center of each square. Top with a heaping teaspoon of marmalade or chocolate chips.
• Fold the dough corners into the middle, overlapping the filling by about 1/4 inch. Cover and let rise 20-30 minutes until they begin to puff. I did not notice much puffing.
• Preheat oven to 400°F.
• Prepare the egg wash and brush to top of each pastry. Sprinkle with almonds or additional chocolate chips.
• Bake 15-20 minutes or until pastry is golden and filling is set. My pastries were done at 15 minutes, so start checking after 10 minutes.
• Cool on wire rack.
• Combine icing ingredients in a small saucepan. Cook over very low heat until lukewarm. Drizzle icing over slightly cooled pastry and allow to set.

UPSIDE-DOWN DATE CAKE WITH MARMALADE

Steps:

• Prepare the marmalade: Trim and discard the ends of the kumquats, slice the kumquats into 1/8-inch/1/4-centimeter rounds and discard the seeds (pips). If using tangerines, quarter them lengthwise then cut them into 1/8-inch/1/4-centimeter-thick slices. Transfer the fruit and the star anise, cinnamon, vanilla and 2 cups/450 milliliters water to a large saucepan. Bring to a boil over medium-high heat and cook until the fruit has softened, about 10 minutes.
• Add the sugar and lemon juice and cook, stirring often, until the marmalade darkens and has a loose, jam-like consistency, adjusting the temperature as necessary to maintain a rapid bubble, 15 to 25 minutes, depending on the juiciness of your fruit. (You don't want to overcook the marmalade, as it will continue to thicken as it cools.)
• Remove from the heat and stir in the orange juice and Cognac. Let cool at least 1 hour. (We like the look and flavor of the star anise and cinnamon sticks, but feel free to remove them at this point, if you like.)
• Prepare the cake: Heat oven to 350 degrees Fahrenheit/160 degrees Celsius. Butter the bottom and sides of an 8-inch/20-centimeter springform cake pan (cake tin) and line the bottom and sides with parchment paper. Measure out 1/4 cup marmalade and set aside. Spoon 1 cup/250 grams marmalade into the pan, leaving a 3/4-inch/2-centimeter border around the edges.
• Sift together the flour, almond flour, baking powder, ground star anise and salt and set aside. Place the 3/4 cup/170 grams butter and the Demerara sugar in the bowl of a stand mixer. Using the paddle attachment, mix on medium speed until light and fluffy, about 3 minutes.
• Reduce the speed to medium-low and add the eggs one by one, scraping down the bowl as needed, until combined, about 2 minutes. Add the dates and mix for 30 seconds on medium speed. On low speed, add the flour mixture, followed by the milk and mix until well combined, about 30 seconds more.
• Spoon the batter into the prepared pan, starting around the perimeter of the pan to keep the marmalade in place, then smooth the surface into an even layer. Transfer the pan onto a baking sheet (tray). Bake until the cake springs back to a light touch in the center or a skewer inserted into the center of the cake comes out clean, 60 to 75 minutes, rotating the cake halfway through baking. Let cool for 5 to 10 minutes.
• Prepare the Cognac mascarpone: Combine all the ingredients in the bowl of a stand mixer. Using the whisk attachment, whisk on medium-high speed until smooth and thickened, about 2 minutes.
• Carefully release the sides of the cake pan and invert a serving plate over the top of the pan. Flip the whole thing over and carefully remove the paper.
• Gently warm the reserved 1/4 cup marmalade and spoon evenly over the top of the cake. Slice with a sharp knife and serve warm, with the Cognac mascarpone alongside.

ORANGE MARMALADE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
• Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside. In a medium bowl, stir together the sugar, melted butter, eggs, milk and lemon juice. Add dry ingredients to the egg mixture, mix until well blended. Finally, stir in the walnuts and marmalade. Pour batter into the prepared Bundt cake pan.
• Bake for 45 to 60 minutes, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

MA'AMOUL (LEBANESE DATE STUFFED PASTRIES)

Steps:

• Combine the dates and 1/4 cup water in a jsmall pan over a gentle heat and cook until softened, then set aside to cool.
• Sift the flour into a bowl, and add the diced, chilled butter and rub the butter into the flour until the mixture resembles breadcrumbs.
• Combine the orange-blossom water or rose water with the 2 tablespoons of water and sprinkle over the flour; then mix into the flour using a round-bladed knife. Cover the dough and rest for approximately 30 minutes.
• Take a spoonful of dough and shape into a round, make a hollow with your finger and spoon a little of the date stuffing into the hollow, then seal the opening and reshape into a round.
• Continue until the dough runs out.
• Place the pastries on a lightly greased baking sheet, cover loosely with foil and bake in a pre-heated moderate oven (180°C; 350°F) for 20-25 minutes. Remove the foil about halfway through the cooking, but keep an eye on them to ensure that they do not brown.
• Remove and cool on wire racks until firm.
• When thoroughly cooled, roll in sifted icing sugar.

MA'AMOUL (MINIATURE DATE-NUT PASTRIES)

Steps:

• To make the filling, combine the dates, nuts, sugar, water and cinnamon in a medium saucepan over low heat. Cook until the dates are soft and the water is absorbed, about 20 minutes. Let cool.
• To make the dough, sift the flour into a bowl and mix in the salt. Gently stir in the butter. Add the rose water and enough milk to make the dough adhere without being crumbly, mixing just to combine.
• Preheat the oven to 300 degrees. Separate the dough into walnut-size pieces, about 1 1/4 inch long by 1 inch wide. Take 1 piece and gently roll it into a ball between your palms. Then make an indentation with your thumb, pinching the sides up to make a large thimble shape. Repeat with the remaining dough.
• Fill the hollows with a scant teaspoon of the filling. Press the dough back over the filling to make a ball. Flatten each ball slightly with the palm of your hand and place all of them on a greased baking sheet.
• Decorate the top of each pastry with the tines of a fork -- straight lines are traditional. Bake for about 30 minutes; do not let the pastries brown. Let cool. Roll them in confectioners' sugar and store in an airtight tin.

MAAMOUL (PISTACHIO, WALNUT AND DATE PASTRIES)

Steps:

• Prepare each filling by mixing the ingredients in a bowl. For the date filling, knead the dates with the nutmeg and butter until soft. (You can warm the dates in the oven to make them easier to knead.) Break off a piece and roll into a log about 4 inches long. Bring the ends together to form a 1½-inch-diameter ring. Proceed until all are done and set aside.
• In a large bowl, combine the semolina, mahlab, and sugar and mix well. Pour in the melted butter and mix in with your fingertips, coating completely. Sprinkle on the yeast and sugar to incorporate. Gradually pour in the slightly warmed milk and mix until the mixture forms a dough. It should be soft and pliable, and not sticky. You may not end up using all of the milk.
• For the nut-filled maamoul, take a piece of dough of about the size of a walnut and cup it in one hand. With your thumb poke the center of the dough to make a well. Using your thumb on the inside and your index finger on the outside, work the dough upwards to thin it out gradually into a shell. Place a teaspoonful of the nut filling in the well. Bring the edges together to cover the filling completely. Smooth out and turn over the filled pastry. With a pincher proceed to decorate the shell. Make your pistachio-filled ones oval and your walnut-filled ones round. Place on a baking sheet.
• For the date-filled maamoul, take a walnut-sized piece of dough and flatten in the palm of your hand. Place a prepared date ring in the center and fold the edges over to enclose completely toward the center. Follow the shape of the date ring and pinch the center to make a hole in the middle. It will look like a filled donut. Turn the seam side down. Grab hold of the pastry in one hand and proceed to use the pincher to decorate. Place on a baking sheet.
• Preheat oven to 375°F. Bake for about 15-20 minutes. The maamoul should only be slightly colored. Remove and cool completely before dusting with icing sugar. Store cooled pastries in an airtight container without the icing sugar.