Post by Amani on Nov 2, 2011 19:59:40 GMT -5
Cinnamon Date Bars
Adapted from "Maman's Homesick Pie" by Donia Bijan
The dough:
7 ounces (1 3/4 sticks) unsalted butter, cubed
1/2 cup sugar
1 egg
1 egg yolk
1 teaspoon vanilla
2 1/2 cups flour
1/4 teaspoon salt
Date filling:
2 cups finely chopped dates
1/2 cup brown sugar
1 cup water
1 teaspoon cinnamon
Topping:
1 egg, beaten, for brushing the dough
1/4 cup powdered sugar
1 teaspoon cinnamon
To make the dough, cream the butter and sugar in a mixing bowl until pale, about 2 minutes. Add the egg, egg yolk and vanilla, mixing well after each addition. Add the flour and salt, and mix just until the dough comes together. Turn the dough out onto a floured work surface and roll into a ball. Wrap in plastic and chill at least 1 hour, or overnight.
To make the filling, combine the dates, brown sugar, and water in a saucepan and cook over low heat about 8 to 10 minutes, until the mixture boils and thickens. Stir in the cinnamon. Remove from heat and set aside to cool completely.
Preheat the oven to 350°.
To assemble the bars, line a baking sheet with parchment paper. Remove the dough from the refrigerator and cut in half. Keep one half cool.
On a well-floured surface, roll half the dough into a rectangle about 14 inches long and 10 inches wide, and about 1/4 inch thick. This dough is crumbly, so use your fingers to patch it if you need to. Roll the dough up onto the rolling pin and then unroll it on your baking sheet. Brush the surface with the beaten egg. Spread the date filling evenly down the center and out, allowing 1/4 inch on the edges for sealing.
Roll the remaining dough into the same-size rectangle. Roll it up on to the rolling pin and unroll it directly over the dates. Press gently to seal. Trim the edges and brush the top with the beaten egg. Using a fork, lightly poke the top layer of the dough to make vents. Refrigerate 20 minutes.
Sift together the powdered sugar and cinnamon over the date bar before placing in the oven.
Bake 15 to 20 minutes, until golden brown. Remove from the oven and cool on the baking sheet. Slice into 2- by 2-inch bars.
Makes about 3 dozen.
Per bar: 127 calories, 2 g protein, 20 g carbohydrate, 5 g fat (3 g saturated), 30 mg cholesterol, 22 mg sodium, 1 g fiber.
Adapted from "Maman's Homesick Pie" by Donia Bijan
The dough:
7 ounces (1 3/4 sticks) unsalted butter, cubed
1/2 cup sugar
1 egg
1 egg yolk
1 teaspoon vanilla
2 1/2 cups flour
1/4 teaspoon salt
Date filling:
2 cups finely chopped dates
1/2 cup brown sugar
1 cup water
1 teaspoon cinnamon
Topping:
1 egg, beaten, for brushing the dough
1/4 cup powdered sugar
1 teaspoon cinnamon
To make the dough, cream the butter and sugar in a mixing bowl until pale, about 2 minutes. Add the egg, egg yolk and vanilla, mixing well after each addition. Add the flour and salt, and mix just until the dough comes together. Turn the dough out onto a floured work surface and roll into a ball. Wrap in plastic and chill at least 1 hour, or overnight.
To make the filling, combine the dates, brown sugar, and water in a saucepan and cook over low heat about 8 to 10 minutes, until the mixture boils and thickens. Stir in the cinnamon. Remove from heat and set aside to cool completely.
Preheat the oven to 350°.
To assemble the bars, line a baking sheet with parchment paper. Remove the dough from the refrigerator and cut in half. Keep one half cool.
On a well-floured surface, roll half the dough into a rectangle about 14 inches long and 10 inches wide, and about 1/4 inch thick. This dough is crumbly, so use your fingers to patch it if you need to. Roll the dough up onto the rolling pin and then unroll it on your baking sheet. Brush the surface with the beaten egg. Spread the date filling evenly down the center and out, allowing 1/4 inch on the edges for sealing.
Roll the remaining dough into the same-size rectangle. Roll it up on to the rolling pin and unroll it directly over the dates. Press gently to seal. Trim the edges and brush the top with the beaten egg. Using a fork, lightly poke the top layer of the dough to make vents. Refrigerate 20 minutes.
Sift together the powdered sugar and cinnamon over the date bar before placing in the oven.
Bake 15 to 20 minutes, until golden brown. Remove from the oven and cool on the baking sheet. Slice into 2- by 2-inch bars.
Makes about 3 dozen.
Per bar: 127 calories, 2 g protein, 20 g carbohydrate, 5 g fat (3 g saturated), 30 mg cholesterol, 22 mg sodium, 1 g fiber.