Peasecods

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour
1/4 cup	49g / 1.7oz	Sugar
1/2 teaspoon	2.5ml	Ground cinnamon
1/4 cup	49g / 1.7oz	Chilled stick margarine cut into small pieces
1/2 cup	118ml	Skim milk
1		Egg yolk
1 cup	237ml	Whole pitted dates
1 cup	160g / 5.6oz	Raisins
2 tablespoons	30ml	Sugar
2 tablespoons	30ml	Margarine
1/2 teaspoon	2.5ml	Ground ginger
1/2 teaspoon	2.5ml	Ground cinnamon
1		Egg white
1/2 teaspoon	2.5ml	Water
		Vegetable cooking spray
1 tablespoon	15ml	Sugar - divided

Recipe Instructions

Combine first 3 ingredients in a large bowl, and cut in chilled margarine with a pastry blender. Combine milk and egg yolk; add to flour mixture, stirring until a dough forms. Turn the dough out onto a floured surface, and knead lightly 3 to 4 times. Wrap in heavy-duty plastic wrap, and chill 1 hour.

Place dates and next 5 ingredients in food processor; process until smooth. Set date mixture aside.

Combine egg white and water; beat with a wire whisk, and set aside. Divide dough in half; cover and refrigerate half of dough. Turn the remaining half of dough out onto a lightly floured surface, and roll to 1/8-inch thickness; cut into 18 rounds, using a 3-inch cutter.

Working with 1 round at a time, gently grasp opposite edges, and pull into an oval shape. Moisten the edges of the dough with egg white mixture. Spoon 1 teaspoon date mixture onto half of each oval. Fold dough over filling; seal edges by pressing with a fork dipped in flour. Carefully place on baking sheets coated with cooking spray; brush tops with egg white mixture, and sprinkle with 1-1/2 teaspoons sugar. Repeat procedure with the remaining dough, date mixture, egg white mixture, and remaining 1-1/2 teaspoons sugar.

Bake at 375F for 15 minutes or until lightly browned.

Yield: 3 dozen (serving size: 1 peasecod).

Source:
Cooking Light, Nov/Dec 1994, page 105

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.