Desserts
Kleicha (Date-Filled Butter Cookies)
Ingredients
- 500 g (4 cups) all-purpose flour
- 200 g (1 cup) butter, softened
- 1 tsp instant yeast
- 1/2 tsp ground cardamom
- 120 ml (1/2 cup) warm milk
- 300 g (1 1/2 cups) date paste
- 1 tsp ground cinnamon
- 1 egg, beaten, for glazing
Method
- Combine flour, butter, yeast, cardamom and warm milk into a soft, smooth dough; cover and rest 1 hour.
- Mix the date paste with cinnamon until pliable.
- Divide the dough into balls, flatten each, and place a spoonful of date filling in the center.
- Seal the dough around the filling and gently flatten into a disc, using a stamp or fork to decorate the top if desired.
- Arrange on a baking tray, brush with beaten egg, and bake at 180°C (350°F) for 18–20 minutes until golden.
- Cool completely on a wire rack before serving.
Introduction: Considered Iraq's national cookie, kleicha are butter-rich pastries filled with a spiced date paste and shaped into decorative rounds, traditionally baked in large batches for Eid celebrations and other festive occasions.
Cultural Background: Considered Iraq's national cookie, kleicha are butter-rich pastries filled with a spiced date paste and shaped into decorative rounds, traditionally baked in large batches for Eid celebrations and other festive occasions.
Tips: Letting the dough rest fully develops a lighter, more tender crumb once baked.
Variations: Walnut or pistachio fillings are common alternatives to date paste, especially during Eid. Vegetarian as written; a vegan version can be made using plant-based butter and milk, and omitting the egg glaze.
Storage: Store in an airtight container at room temperature for up to 2 weeks.
Reheating: Best served at room temperature; not typically reheated.
FAQs:
Q: Can I freeze kleicha?
A: Yes, they freeze well for up to 2 months in an airtight container.
Q: Why is my dough tough?
A: It was likely overworked; mix just until combined and let it rest properly.
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