Kilecheh

Kilecheh

Directions

Ingredients

3-3 1/2 cups Flour
1 cup Butter (melted)
1/2 cup Milk (warm)
2 tablespoons Milk Powder (Nido)
1/4 cup Icing Sugar
1 teaspoon Baking Powder
1 teaspoon Ground Cardamon

Yeast

1/2 cup Whole Milk (warm)

1 teaspoon Sugar

1 teaspoon Yeast

Walnut Filling
2 cups Crushed Walnuts
1 teaspoon Orange Blossom Water
1/4 cup Sugar
1 teaspoon Ground Cardamon

Date Filling
500gms Pressed Dates
2 tablespoons Butter
1 teaspoon Ground Cardamon

Add the yeast & sugar to the warm milk, stir & set aside for 5 minutes
In the flour, add the baking powder, icing sugar, milk powder & ground cardamon.
Mix all together
Add the warm milk & yeast mixture, melted butter and the other 1/2 cup of warm milk to the dry ingredients.
Knead all together
The dough should not stick to the bowl
Place the dough in a glass bowl with oil, cover with plastic wrap & cover with a tea towel for 2 hours
Mix the crushed walnuts, sugar, ground cardamon & orange blossom water together
On high heat melt the butter and add the preset dates. Using the back of the wooden spoon, flatten and add the ground cardamon and mix together
Using 2 pieces of parchment paper, place 1/2 of the date mixture, roll & flatten
Preheat the oven to 400F or 200C
Once the dough has risen, flour the work surface and take a small ball of dough & roll out
Place the flat dates on the rolled out dough
Roll halfway and cut, using a crimped knife, cut the date kilecheh and place on a baking tray
Place them all on a baking dish, place some fork holes on top and egg wash (beaten egg with a little milk)
Bake for 15-20 minutes or until golden on top shelf of the oven
Roll out the remainder of the dough and cut circles using a glass.
Place spoonful of the walnut mixture, make a 1/2 moon shape, seal and fold over and crimp the edge
Place them all on a baking dish, place some fork holes on top and egg wash (beaten egg with a little milk)
Bake for 15-20 minutes or until golden on top shelf of the oven
Serve with tea! Enjoy