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Baked Imqaret with Citrus Glaze

Maltese cuisine
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Baked Imqaret with Citrus Glaze

  1. Other Preserved Foods >
  2. Other Baked Goods >
  3. Traditional Breads

Prep: 30 min • Cook: 20 min. A delightful, lighter take on the classic Maltese Imqaret, these date-filled pastries are baked to a golden perfection rather than fried. A vibrant citrus and aniseed glaze adds a refreshing and aromatic finish to these sweet treats, making them perfect for a snack or dessert.

Preparation time
30 min
Cooking time
20 min
Total time
50 min
Servings
12
Course
Dessert
Complexity
Medium
Units:
Scale:

Ingredients

For the Dough

  • 9oz all-purpose flour
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 2oz unsalted butter(cold, cubed)
  • 2 3/8 fl oz water(ice cold)

For the Date Filling

  • 7oz pitted dates(finely chopped)
  • 1 2/3 fl oz water
  • 1/2 tsp aniseed(ground)
  • 1 tsp orange zest

For the Citrus Glaze

  • 1 cup powdered sugar
  • 2 tbsp lemon juice(freshly squeezed)
  • 1/2 tsp orange zest
  • 1/4 tsp aniseed(ground)

Instructions

Prepare the Date Filling

  1. Combine finely chopped dates, water, ground aniseed, and orange zest in a small saucepan. Cook over medium heat for 5-7 minutes, stirring frequently, until the dates soften and form a thick paste. Let it cool completely.

Make the Dough

  1. In a large bowl, whisk together flour, sugar, and salt. Cut in the cold, cubed butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs.
  2. Gradually add the ice-cold water, mixing until the dough just comes together. Do not overmix. Form into a disk, wrap in plastic, and chill for 30 minutes.

Assemble and Bake

  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. On a lightly floured surface, roll out the chilled dough into a rectangle, about 3 mm (1/8 inch) thick.
  3. Spread the cooled date filling evenly over one half of the dough rectangle, leaving a small border. Fold the other half of the dough over the filling to create a sandwich.
  4. Gently press down to seal the edges and carefully cut into diamond or rectangular shapes. Place the imqaret on the prepared baking sheet.
  5. Bake for 15-20 minutes, or until golden brown. Let them cool slightly on a wire rack.

Prepare and Apply Glaze

  1. While the imqaret are baking or cooling, whisk together powdered sugar, fresh lemon juice, orange zest, and ground aniseed in a small bowl until smooth.
  2. Drizzle the citrus glaze generously over the warm, baked imqaret. Serve warm or at room temperature.

Nutrition

Servings
12
Serving size (imperial)
2.1 oz
NutrientPer servingPer 100 gTotal (12 servings)
Calories220.5 kcal367.5 kcal2,646 kcal
Protein2.1 g3.5 g25.2 g
Fat4.2 g7 g50.4 g
Carbs45.8 g76.3 g549.6 g

Tips

  • Ensure your butter and water are very cold for the flakiest dough.
  • Do not overmix the dough to avoid toughness; a few dry spots are fine.
  • For extra Maltese authenticity, serve with a cup of traditional tea or coffee.

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