Crust
1/2 packet of biological yeast (15g)
3 tablespoons of sugar
1 cup of cashew flour
2 1/2 cups of wheat flour
1 egg
1/2 cup of milk
Filling
100g of chopped dried dates
50g of chopped raisins
1 tablespoon of butter
Dried date glaze for decorating
Crust
1/2 packet of biological yeast (15g)
3 tablespoons of sugar
1 cup of cashew flour
2 1/2 cups of wheat flour
1 egg
1/2 cup of milk
Filling
100g of chopped dried dates
50g of chopped raisins
1 tablespoon of butter
Dried date glaze for decorating
Crust
In a bowl, dissolve the yeast in sugar
Add the cashew flour, wheat flour, egg, and milk
Work the dough until it's no longer sticky
If needed, add a little more wheat flour
Cover with cloth and let rest for 30 minutes
Filling
Mix the fruits with butter
Assembly
Roll out the dough into six rectangles
In each one, place a portion of filling and roll up
Use two entwined rolls for each pie
Place them in a lightly buttered baking dish and bake at 220°C until golden
After cooling, place dried date glaze on the designs that formed.
