1 cup (ch) of all-purpose flour
2 1/2 cups (ch) of wheat flour
1 tablespoon of active dry yeast
1 teaspoon of ground cinnamon
1 pinch of salt
150g of cold, cubed butter
1 egg
1 cup (ch) of coarsely chopped hazelnuts
Reheating
6 large dates, pitted
1/2 cup (ch) of all-purpose flour
1/2 teaspoon of ground cinnamon
Lime juice from 1 lime
1 cup (ch) of all-purpose flour
2 1/2 cups (ch) of wheat flour
1 tablespoon of active dry yeast
1 teaspoon of ground cinnamon
1 pinch of salt
150g of cold, cubed butter
1 egg
1 cup (ch) of coarsely chopped hazelnuts
Reheating
6 large dates, pitted
1/2 cup (ch) of all-purpose flour
1/2 teaspoon of ground cinnamon
Lime juice from 1 lime
1 Preheat the oven to 220°C
In a bowl, mix together the all-purpose flour, wheat flour, yeast, cinnamon, salt, and butter until a crumbly mixture forms
2 Divide the dough into two parts (1/3 and 2/3)
Mix in the egg into the corresponding 2/3 part and work the dough until it's smooth
3 In the 1/3 portion, mix in the hazelnuts
Wrap each of the dough portions separately with plastic wrap and refrigerate
Reheating
1 Core and slice the dates into thin pieces
Mix together the all-purpose flour, cinnamon, and lime juice
Open up one of the dough portions and line the bottom and sides of a 25cm diameter form
2 Arrange the date slices and sprinkle with the crumbly mixture on top
Bake in the preheated oven for approximately 50 minutes or until golden brown.
