Like Ma’moul, Date Pastries called Rass bi Tammer are associated with Easter and other festivities. They are also made into individual ones (they tend to be more rounded in shape than the walnut Ma’moul) which is delightful but time consuming. This is why I tend to bake one large piece and slice it into individual squares. Again, the instructions given for Ma’moul apply for the Date Pastries except of course for the filling.

Makes 18 large squares, or more if you go for smaller pieces.

Ingredients

• 1 quantity of Ma’moul dough mixture (see recipe)

For the filling

• 350 g / 12 oz stoned dates or date paste (available in some supermarkets)
• 25 g / 1 oz  butter

You also need a baking tray measuring 15 x 24 x 4 cms (6 x 9½ x 1½ inches)

Method

1. Prepare the dough as for Ma’moul and proceed in the same way.
2. When you are ready to assemble prepare the filling. Melt the butter over a low heat then add the dates, mix thoroughly until you obtain a soft uniform paste that you could easily spread. Let it cool slightly.
3. Pre-heat the oven to 200 ºC / 400 ºF.
4. Divide the semolina mixture into two equal parts and proceed as described in the Ma’moul recipe, spreading between the two layers the date filling. Press down gently the top and cut into the desired sizes. Bake for 15-20 minutes until lightly golden brown. Cool in the baking tray before serving. Otherwise store it in an airtight container: keeps for a week to 10 days stored in a cool place.

Facts about Dates

Did you know that, apart from being mentioned in many ancient texts and are now considered a healthy high energy dried fruit they are delicious fresh (when in season) stuffed with a little cream cheese.   Here are a few links if you want to know more: 

http://findmeacure.com/2006/10/07/eating-date-fruit-is-good-for-health/

http://www.ayushveda.com/dietfitness/benefits-of-dates/

http://www.suite101.com/blog/yavrom/date_palms

http://www.al-qiyamah.org/pdf_files/tree_of_life-nephi’s_(highfiber.com).pdf