If you’re after a unique and deceptively simple pastry, I really cannot recommend making Maltese imqaret enough. These date-filled biscuits are very popular in Malta, and though they are traditionally fried, they can just as easily be baked and sacrifice nothing in terms of quality.
The biscuits are only lightly sweet, with most of it coming from the dates themselves rather than much added sugar and the filling is wrapped in a simple pastry that is crisp and tender.
How to Make Maltese Date Biscuits
This recipe is fundamentally simple, but it does require a little bit of advance planning. Namely, you need to let the pastry chill for at least an hour and the dates also need to soak to be tender enough to blend into the filling.
Start by soaking your dates. All you need to do is add some pitted dates to a heat-proof bowl and cover them with boiling water. Let them stand and soften for at least an hour.
Meanwhile, go ahead and make your pastry. You’ll find that, technically, it is very similar to making a pie crust except that you blend the butter into it a little bit more thoroughly.
All you need to do is add some flour, a bit of sugar and a pinch of salt to a large bowl and whisk to combine.
Then, add in a bit of cold, cubed butter. Use your fingertips to smash the butter into the flour until the largest pieces are pea-sized.
Go ahead and pour over some ice water and some orange blossom water and use a fork to incorporate it into the flour.
Note that it will still look a little bit dry and crumbly, but it’s important not to overwork it at this point. Turn the dough out onto a clean work surface and pat it into a disc. Then, cover it tightly in plastic wrap and refrigerate it for at least an hour.
When you’re ready to form the biscuits, drain the dates and add them to a food processor. I also like to add in some ground cinnamon and cloves along with a splash of orange blossom water. Pulse a few times to puree the dates, just so it has a nice, spreadable consistency.
Remove the dough from the refrigerator and split it in two. Working one piece at a time, roll the dough into a rectangle and then spread half of the filling along the bottom half of the dough.
Fold the pastry over the filling and crimp to seal. Then, cut it into six equal diamonds. Repeat with the other piece of dough.
Place the filled imqaret on a parchment-lined baking tray and move to a preheated 190°C/375°F oven and bake until they are crisp and lightly golden, about fifteen minutes.
Alternatively, you can fry the pastries in 180°C/350°F oil until they’re crisp and golden.
Once done, let the pastries cool on a wire rack. Then all you need to do is dig in and enjoy!
Imqaret (Maltese Date Biscuits)
Ingredients
- 250 g (1 ½ cups) pitted dates roughly chopped
- 300 g (2 ½ cups) plain (all-purpose) flour
- 1 tbsp sugar
- ¼ tsp salt
- 100 g (7 tbsp) unsalted butter cold & cut into 2cm cubes
- 120 ml (½ cup) ice water
- 2 tsp orange blossom water divided, optional (see note 1)
- ¼ tsp cinnamon
- ¼ tsp ground cloves
Instructions
- Add the dates to a medium, heatproof bowl. Cover with boiling water and let soften for at least 1 hour.
- Meanwhile, add the flour, sugar and salt to a large mixing bowl and whisk to combine. Add the butter and, using fingertips, smash the butter into the flour until the largest pieces are the size of peas.
- Pour the water and 1 tsp of orange blossom water over the flour. Use a fork to mix until only just hydrated. There will still be some dry parts. Turn out onto a clean work surface and pat into a disc, Wrap tightly in plastic and refrigerate for at least 1 hour (see note 2).
- Preheat oven to 190°C/375°F (see note 3). Drain the water from the dates and add them to the bowl of a food processor along with the remaining orange blossom water, the cinnamon and cloves. Pulse several times until a spreadable paste forms. Alternatively, very finely chop the dates with a knife and mix in the orange blossom water and spices by hand.
- Remove the dough from the refrigerator and turn out onto a lightly floured work surface. Split the dough in two and, working one piece at a time, roll into a rectangle with an even 5mm (¼in) thickness. With the long side facing you, spread half of the filling over the bottom half of the dough, leaving a 5mm (¼in) border along the bottom. Fold the dough over the filling, pinching to seal. Cut the dough into 6 even diamonds. Repeat with the other piece of dough and remaining filling.
- Place the imqaret on a parchment-lined baking tray and move to the oven. Bake until crisp and lightly golden, about 15 minutes. Allow to cool on a wire rack before serving.
Notes
- If you do not have orange blossom water, substitute an equal amount of orange or lemon zest
- Wrapped in plastic, the dough will keep in the fridge for 3 days. It can be frozen for up to 3 months. Defrost in the fridge overnight before using.
- Imqaret are traditionally fried. If you wish to fry the pastries, fill a large Dutch oven or saucepan with several inches of neutral oil and set over medium heat. Bring it up to 180°C/350°F. Fry the formed imqaret in batches, no more than 4 at a time, until they are golden and blistered, about 5 minutes. Drain on paper towels.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
If you’re looking for a great southern European pastry, Maltese imqaret is the perfect simple option. The flavours are unique and the execution is surprisingly easy!
Are you after an imqaret recipe? Have any questions? Let me know in the comments!
