Description
These elegant layered date squares feature a buttery shortbread crust, a smooth and spiced date filling, and a crunchy nut topping, creating a perfectly balanced Middle Eastern-inspired dessert. The combination of chewy dates, crisp pastry, and caramel or chocolate drizzle makes these squares an indulgent treat, perfect for Ramadan, Eid, or tea-time gatherings.
Ingredients
Units
Scale
For the Shortbread Layers:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Date Filling:
- 2 cups pitted dates, finely chopped
- 1/2 cup water
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon orange zest (optional)
For the Topping:
- 1/2 cup chopped pistachios, walnuts, or hazelnuts
- 1/4 cup caramel or melted chocolate (optional)
- Powdered sugar for dusting
Instructions
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Preheat the Oven:
- Set your oven to 350°F (175°C) and line a square baking dish with parchment paper.
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Prepare the Shortbread Dough:
- In a bowl, cream together butter, powdered sugar, and vanilla extract until smooth.
- Add flour and salt, mixing until a soft dough forms.
- Divide the dough into two equal parts.
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Make the Date Filling:
- In a saucepan, combine chopped dates, water, honey, and cinnamon.
- Cook over medium heat, stirring frequently, until the mixture softens and thickens.
- Stir in orange zest (if using) for added flavor.
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Assemble the Layers:
- Press one half of the shortbread dough evenly into the bottom of the baking dish.
- Spread the warm date filling over the dough.
- Roll or press the remaining dough on top, covering the date layer completely.
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Bake:
- Bake for 25-30 minutes or until the top is lightly golden.
- Let cool completely before cutting into squares.
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Add Toppings:
- Drizzle with caramel or melted chocolate.
- Sprinkle with chopped pistachios, walnuts, or hazelnuts.
- Lightly dust with powdered sugar for an elegant finish.
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Serve & Enjoy:
- These squares are best enjoyed with Arabic coffee or mint tea!
Notes
- Chill the dough for 10 minutes before pressing for easier handling.
- Substitute almond flour for a slightly nutty shortbread base.
- If the date mixture is too thick, add a tablespoon of hot water while cooking.
- Store in an airtight container for up to one week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Calories: 180 kcal per square
