Recipe: Cinnamon Date Bars

A week or so ago I gave away  a cookbook called Maman’s Homesick Pie and mentioned that we had tried and enjoyed a recipe for Cinnamon Date Bars.  Here is the recipe in case you’d like to try it!  They’re a little like fig newtons, but with a much more flaky top.  Yum!

Makes 3 dozen

 

DOUGH

  • 7 ounces (1-1/4 sticks) unsalted butter, cubed
  • 1/2 cup sugar
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 2-1/2 cups flour
  • 1/4 teaspoon
  • 1 egg, beaten, for brushing the dough

DATE FILLING

  • 2 cups finely chopped dates
  • 1/2 cup brown sugar
  • 1 cup water
  • 1 teaspoon cinnamon

TOPPING

  • 1/4 cup powdered sugar
  • 1 teaspoon cinnamon

To make the dough: Cream butter and sugar in a mixing bowl until pale, about 2 minutes.  Add egg, egg yolk  (I just used two eggs here) and vanilla separately, mixing well after each addition.   Add flour and salt to the butter mixture and mix until the dough comes together. Turn the dough onto a floured work surface and roll into a ball.  Wrap in plastic and chill 1 hour or overnight if you like.

To make the filling:  Combine dates, brown sugar, and water in a saucepan and cook over low heat, about 8-10 minutes, until mixture boils and thickens.  Stir in the cinnamon.  Remove from heat and set aside to cool completely.

To put together the bars: Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper  (I just greased and floured mine).  Remove dough from fridge and cut in half, setting one aside. On a well-floured surface, roll half the dough into a rectangle about 10 x 14 inches.  The dough is crumbly, so patch it together with your fingers if needed.  Roll dough carefully up onto your rolling pin and then unroll it onto the baking sheet.  Brush with beaten egg.

Spread date filling evenly down the center and out toward the edges of the dough, allowing 1/4 inch on the edges for sealing.  Roll the remaining dough into a same-size rectangle.   Roll it onto the rolling pin and unroll it directly over the dates.  Press gently to seal edges.  Trim edges and brush top with beaten egg.  Using a fork, lightly poke top layer of the dough to make vents.  Refrigerate 20 minutes.

Sift together powdered sugar and cinnamon over the date bar before placing in oven  (I just sprinkled mine with granulated sugar and forgot the cinnamon).  Bake at 350 degrees for 15-20 minutes, until golden brown.  Remove from the oven and cool on the baking sheet.  Slice into 2-inch bars.

 

 

 

 

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  1. Oh. My. GRACIOUS!! I can totally make these gluten-free!! Do you know how much I miss fig newtons!?! I might even consider using my jar of fig preserves as a filling for a small pan and just see how it goes!! Thanks for posting! 🙂

  2. It is so much fun to have a recipe that tastes similar to the costlly store-bought product. Homemade is usually better!

  3. aha one of my love languages – butter and cinnamon!

  4. This recipe looks good and yummy. I have one similar, which uses some quick oats, but will have to check this out.
    I must stress to check the chopped dates carefully. I have a broken tooth and root canal as proof that the seed gets into disguise very well, and is quite hard when found.

Trackbacks

  1. […] Recipe: Cinnamon Date Bars | Owlhaven Awhile back I gave away a cookbook called Maman's Homesick Pie and mentioned that I tried a recipe for Cinnamon Date Bars Here is the recipe in case y. 7 ounces (1-1/4 sticks) unsalted butter, cubed; 1/2 cup sugar; 1 egg; 1 egg yolk; 1 teaspoon vanilla 2-1/2 cups flour; 1/4 teaspoon; 1 egg, beaten, for brushing the dough. DATE FILLING. 2 cups finely chopped dates; 1/2 cup brown sugar; 1 cup water; 1 teaspoon cinnamon. TOPPING. 1/4 cup powdered sugar […]