- dates without pits - 2 1/4 Cups
- apple cider - 3/4 Cups
- Wheat Flour - 1 1/4 Cups
- flour - 1 glass
- wheat bran - 1/4 cup
- large salt - 1/4 teaspoons
- grated lemon peel - 1 teaspoon
- butter - 10 Art. spoons
- big egg - 1 piece
- unsweetened apple puree - 1/4 Glass
Prepare the filling. Bring dates and cider to a boil in a medium saucepan over medium heat. Reduce the heat, cook until the dates become soft, and the liquid does not decrease in volume, about 10 minutes. Allow to cool completely. Beat everything in the food processor until smooth, put aside. Make the dough. Mix together flour, bran and salt in a bowl, set aside. Beat sugar and zest in a bowl with an electric mixer at an average speed of 30 seconds. Add butter, whisk for about 1 minute. Add the egg. Add flour mixture in 3 sets, alternating with 2 batches of apple puree. Divide the dough in half. Wrap each half in a plastic wrap and put in the refrigerator for 2 hours. Preheat the oven to 190 degrees. Roll out one portion of the dough on two lightly floured sheets of parchment paper in a rectangle 22X27 cm. Lay out the filling, leaving intact 6 mm around the edges. Fold the dough in half and secure the edges. Repeat with the second part of the dough and the remaining stuffing. Bake until golden brown, about 20 minutes. Allow to cool for 5 minutes. Cut into 20 squares. Allow to cool completely before serving. Cookies can be stored in tightly closed containers for up to 3 days.
Servings: 20