Flaky pastry dough, cinnamon, dates and toasted pecans make a rich dessert that tastes a lot like pecan pie.
If you’ve never rolled out dough before, Donia’s Cinnamon Date Bars are a good place to start.
Dates
are the fruit from date palm trees which may have originated in the land now known as Iraq or “Persia”.
Today dates grow in Florida and California too, but they’ve been a staple food for millennia in the Middle East.
Serve soft dates like medjools with wine and cheese or as the centerpiece of this luscious dessert filling with cinnamon and nuts.
Mix it up! Create your own dried fruit combinations:
- fresh or dried figs, dates and walnuts
- sauteed apples and honey, dates and almonds
- dried apricots, dried peaches and pistachios
Chef Donia’s Cinnamon Date Bars come from her bittersweet memoir
Maman’s Homesick Pie, a treasure trove of stories mixed with inspiring recipes like
- Braised Chicken with Persian Plums
- Salmon Gravlax with Meyer Lemon and Tarragon and
- Potato Waffles with Creme Fraiche
Something new!
While I’ve shared lots of Greek food (Spanakopita,Greek Meatballs, Greek Lentil Soup)
on the blog, this is my first Persian recipe.
Chop dates or dried fruit and simmer with brown sugar and water for about ten minutes.
If you use fresh fruit, avoid a soggy filling by cooking it down until it’s thick and syrupy.
 GLUTEN FREE BAKERS:
Replace all-purpose flour with a mix like
Trader Joe’s gluten free all purpose flour,
made from rice flours, potato starch and tapioca.
Dana’s Tips and Tricks
- Prepare + refrigerate dough a few hours or THE DAY BEFORE you want to make bars.
- Roll out dough between sheets of plastic wrap or parchment paper.
- Use plastic wrap/parchment to flip dough onto baking sheet.
Fall in love with a new date: Donia’s Cinnamon Date Bars!
Serve anytime you’re craving a delightful, exotic new treat.
Pin and Dig In!
FOLLOW ME ON>>>  Facebook, Instagram and Pinterest.
DROP ME A LINE anytime at dana@diginwithdana.com
[tasty-recipe id=”7763″]
Leave a Reply