These Date and Nut Bars have a crumbly, buttery pastry encasing a gorgeous filling of dates, walnuts, cranberries and pistachios. Absolutely delicious and such a pleasure to make!
Cook Time25 minutesmins
Keyword: cookie bars, date and nut bars, easy pastry
Servings: 4people
Calories:
Author: Natasha Minocha
Ingredients
Dough
115gmswholewheat flour
130gmsbuckwheat flour
130 gmscubed & chilled butter
25gmsicing sugar
1-4tbspice cold water
Filling
150gmsdates, pitted and chopped
100gmscranberries, chopped
3tbspwater
3tbsplemon juice
2tbsphoneyplus extra for brushing
25gmspistachios, chopped
60gmswalnuts, chopped
milk for glazing
Instructions
Pastry
Place the flour, sugar, and butter in a large bowl. Using your fingertips, rub the butter into the flour, until the mixture resembles pea-sized clumps.
Add the ice-cold water, 1 Tbsp at a time, bring the mixture together until a soft dough is formed.
Pat it in a round shape and wrap it with cling wrap. Place in the refrigerator for 30 mins. While it cools, make the filling.
Filling
Place the chopped dates, cranberries, lemon juice and water in a small saucepan and bring to a boil, stirring constantly.
Remove from the heat. Add in the nuts and honey. Set aside and leave to cool.
Assembly
Prepare a baking tray with parchment paper or line with silpat.
Divide the dough in half and roll out each half in a rectangle, roughly 12"* 8" in size. I rolled each half in between two sheets of baking paper to avoid any dough breakage as buckwheat does make the dough a bit crumbly. It worked very well, though I got two ovals instead!
Spread the date mixture on one rectangle/oval, leave about 1 cm edge all around. Wet the edge lightly with water. Carefully place the other rectangle over.
Press to seal the edges. Score the pastry into 14 slices.
Brush with milk and bake for about 20 -25 minutes at 180 C until golden. Brush with 1 tsp of honey while it's still hot.