FILLING

500g stoned dates
1 T brown sugar
1 t aniseed essence
1½ t lemon rind, finely grated
4 T water

Method:

1. Put all the ingredients, except aniseed essence, into  a small saucepan. 

2. Stir over low heat till dates are soft.  Add aniseed essence.  Remove from heat and set aside.

PASTRY

1 c unbleached plain white flour
1 c wholemeal spelt plain flour
2 T fresh lemon juice
2 T water
2T cold pressed olive oil
100 ml water
Good pinch of ground cloves
4 t baking powder
2 t egg replacer

Method:

1. Preheat oven to 200°C.
2. In a cup, mix the egg replacer,  lemon juice. then add 2 T water.
3. In a large bowl, mix both flours, baking powder.
4. Add oil and 100 ml water.
5. Mix well. 
6. Knead for 3-5 mins.
7. Divide dough in half. 
8. Roll out half to the thickness of normal sweet pastry. 
9. Spread half the date mixture in the middle of the dough.
10. Fold the pastry over the date mixture.
11. Cut into 6 cm  x 6 cm squares, then into triangles. 
12. Repeat with the other half of the pastry and date mixture.
13. Bake for 25-30 mins or till golden brown.
14. Glaze with 1 t honey mixed with 2 t hot water.