MA'AMOUL (MINIATURE DATE-NUT PASTRIES)

Steps:

• To make the filling, combine the dates, nuts, sugar, water and cinnamon in a medium saucepan over low heat. Cook until the dates are soft and the water is absorbed, about 20 minutes. Let cool.
• To make the dough, sift the flour into a bowl and mix in the salt. Gently stir in the butter. Add the rose water and enough milk to make the dough adhere without being crumbly, mixing just to combine.
• Preheat the oven to 300 degrees. Separate the dough into walnut-size pieces, about 1 1/4 inch long by 1 inch wide. Take 1 piece and gently roll it into a ball between your palms. Then make an indentation with your thumb, pinching the sides up to make a large thimble shape. Repeat with the remaining dough.
• Fill the hollows with a scant teaspoon of the filling. Press the dough back over the filling to make a ball. Flatten each ball slightly with the palm of your hand and place all of them on a greased baking sheet.
• Decorate the top of each pastry with the tines of a fork -- straight lines are traditional. Bake for about 30 minutes; do not let the pastries brown. Let cool. Roll them in confectioners' sugar and store in an airtight tin.