Turkish · Dessert
Turkish Date-Filled Cookies
These Turkish date-filled cookies, known locally as a style of kombe or incirli kurabiye cousin, wrap a soft semolina-enriched pastry around a spiced paste of chopped dates and walnuts. Lightly sweet and nutty, they're a teatime staple across Anatolian households.
$0
25 minsPrep
17 minsCook
62 minsTotal
MediumLevel
Nutrition per serving
216Calories
3.5gProtein
11.9gFat
25.2gCarbs
9.3gSugar
1.9gFiber
102mgSodium
48mgChol
4.5gSat Fat
128mgPotassium
30mgCalcium
1.1mgIron
0.1mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Turkish Raki
local
Turkish Coffee
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
In a bowl, rub the softened butter and sunflower oil into the sifted flour and semolina until sandy.
2
Mix in the sugar, yogurt and baking powder, then bring together into a soft dough. Cover and rest for 20 minutes.
3
Meanwhile, combine the chopped dates, chopped walnuts and ground cinnamon in a small bowl, mashing slightly with a fork until it holds together as a paste.
4
Divide the rested dough into 4 equal pieces. Flatten each piece into a small disc and place a quarter of the date-walnut filling in the centre.
5
Fold the dough over the filling and roll gently between your palms into an oval or crescent shape, fully enclosing the filling.
6
Place the 4 filled cookies on a lined baking sheet, spaced apart, and brush the tops with the beaten egg yolk.
7
Bake at 170°C (340°F) for 16-18 minutes until the tops are pale golden.
8
Transfer to a wire rack and cool for at least 15 minutes before serving, as the filling is very hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g All Purpose Flour, sifted
- 6g6g Semolina
- 14g14g Butter, softened
- 5g5g Sunflower Oil
- 4g4g Sugar White
- 6g6g Plain Yogurt
- 1g1g Baking Powder
- 22g22g Date, pitted and finely chopped
- 8g8g Walnut, finely chopped
- 1g1g Cinnamon Ground
- 6g6g Egg Yolk, beaten, for glazing
