Two cups of dried Damasco
Two cups of water
Three cups of all-purpose flour, sifted
One tablespoon of sugar
Half a teaspoon of salt
One cup of margarine or butter
One half cup of milk
25g (one packet) of yeast
One egg lightly beaten
Half a teaspoon of vanilla
Sifter's confectioner's sugar
Two cups of dried Damasco
Two cups of water
Three cups of all-purpose flour, sifted
One tablespoon of sugar
Half a teaspoon of salt
One cup of margarine or butter
One half cup of milk
25g (one packet) of yeast
One egg lightly beaten
Half a teaspoon of vanilla
Sifter's confectioner's sugar
Cook the Damasco slowly in water until it's very soft
Passthrough a sieve or blender
Let it cool down
Sift together the flour, sugar, and salt; cut in the margarine with a fork until crumbly
Heat the milk, let it cool down, then add the yeast and let it soften
Add the egg and vanilla
Add to the flour mixture; mix well
Divide the dough into portions
On a surface dusted with confectioner's sugar, open each portion to form a 25cm square; cut into 16 small squares; place one tablespoon of Damasco in each square
Join the two opposite ends and press tightly with your fingers
Place on a greased baking sheet, leaving 5cm between the squares
Let it rest for 10 minutes
Bake in a moderate oven for 10-12 minutes
Remove immediately from the baking sheet; dust with confectioner's sugar
Let it cool down on a wire rack
Makes approximately 60.
