Recipe by Cooking Light March 1996

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Yield:
10 pastries (serving size: 1 pastry)
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Ingredients

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Directions

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  • Preheat the oven to 350°. Combine chopped dates and orange juice in a medium saucepan; cover and cook over low heat for 15 minutes or until the liquid is absorbed. Remove from heat, and mash the dates with a fork until smooth. Stir in chopped walnuts, vanilla, and cinnamon.

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  • Divide the dough into 10 biscuits. Working with 1 biscuit at a time, pat each biscuit into a 4-inch circle. Spoon about 1 tablespoon of the date mixture onto half of each circle. Fold the dough over filling, and press the edges together with a fork to seal. Place the filled pastries about 2 inches apart on a baking sheet coated with cooking spray. Brush the beaten egg over pastries, and sprinkle with sesame seeds.

  • Bake the pastries at 350° for 25 minutes or until lightly browned. Remove from pan, and let cool on a wire rack.

Nutrition Facts

163 calories; calories from fat 20%; fat 3.6g; saturated fat 0.7g; mono fat 1.5g; poly fat 1.1g; protein 3.9g; carbohydrates 29.8g; fiber 1.8g; cholesterol 22mg; iron 1mg; sodium 147mg; calcium 31mg.
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