Date Yoghurt Pie recipe

Ingredients

For the dough
¾     cup butter, room temperature
½     cup sugar
1     egg
1    tablespoon yoghurt*
2 ¼    cups flour
1    teaspoon anise
1/2     teaspoon salt
Date filling
2    cups soft dates, pitted and chopped
1 ½    cups apple juice
½    cup orange juice
¼    cup brown sugar
1/8    teaspoon ground cloves
2    cinnamon sticks
Yoghurt filling
½    cup yoghurt*
2    tablespoons sugar
½    teaspoon vanilla
For brushing (egg wash)
1    beaten egg+ 2 tablespoons water
For Garnish
powdered sugar
 

Method

For the dough
-    Cream butter and sugar in an electric mixer on a medium speed with paddle attachment until smooth and fluffy.
-     Add egg and yoghurt, continue beating until incorporated.
-     Combine flour, anise, and salt, add to butter mixture, continue beating until soft-elastic dough forms.
-    Refrigerate for about 30 minutes till easy to roll.
For filling
-    Combine all filling ingredients in pot over a medium-high heat till boiling.
-    Reduce heat and simmer for 15 minutes, stirring occasionally, till dates absorb liquid and soften.
-    Set aside, remove cinnamon sticks and let cool.
For the pie
-    Preheat oven to 180 degrees Celsius.
-    Mix remaining yoghurt with sugar and vanilla in a bowl.
-    Dust a piece of waxed paper with flour and roll ⅔ of the dough into a circle (1 cm thickness).
-    Line buttered tart pan with rolled dough till it covers from all sides.
-    Spread thin layer of date mixture over the dough, cover with yoghurt layer, top with a thick layer of date mixture.
-    Cut the rest of the dough with a pastry wheel (or a knife) into strips.
-    Arrange the strips to form a lattice on top of the date mixture.
-    Brush with egg wash.
-    Bake for about 45 minutes or until pastry is golden brown.
-    Cool on a wire rack before slicing.
-    Garnish with powdered sugar and serve.
•    To prepare the yoghurt (chami): simmer one cup yoghurt in a pan over low heat until it separate, remove from heat and drain in a cheese cloth, discard water and use the strained yoghurt.
 

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8/04/2015 08:40:00 PM