Date Filling:

 

1 lb. or 450 grams dates

1 cup water

2 tbsps. sugar

1 tbsp cocoa

1 tsp. vanilla

Grated rind of 1 lemon

1 tsp. Anisette liquor

3 tbsps. chopped walnuts

In a small saucepan, combine dates, water and sugar.  Cook over low heat, stirring occasionally until water evaporates. Remove from heat; add cocoa, vanilla essence, lemon rind, anisette and walnuts. 

 

Sweet Pastry:

 

200 grams/8 oz. Plain flour

100 grams/4 oz butter, cut into small pieces

30 grams/1 oz. Sugar

2 egg yolks

40 ml/8 tsp. Water

 

Place flour in a bowl, add the butter and mix on a low speed until the mixture resembles breadcrumbs.  Add the sugar and then the egg yolks and water; continue to mix on the low speed until all ingredients are incorporated.  Cover the pasty and allow to rest in the refrigerator for 15 minutes. Roll out half the pastry to line a 7 or 8 inch pie pan or plate. Add the date filling. Roll out the remaining pastry and cut into ½ strips to make a lattice cover. Bake at 375 for 45 minutes.