Maltese Date Pastries (Imqaret)
Imqaret Say it: im-KA-ret
Imqaret are traditional Maltese sweet pastries filled with a spiced date paste, deep-fried until golden and crisp. Popular at village feasts, fairs, and as street food throughout Malta and Gozo, these diamond-shaped treats are often enjoyed warm with a cup of tea or coffee. The contrast between the flaky, golden pastry and the soft, aromatic date filling makes them irresistibly comforting. Made with simple pantry ingredients, they bring a taste of Maltese hospitality to any table.
Maltese Date Pastries (Imqaret)
Imqaret
Pronounced im-KA-ret
- Serves
- 6
- Prep
- 45 min
- Cook
- 20 min
- Total
- 1 hr 5 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
To make the pastry, combine flour, sugar and salt in a large bowl. Rub in the cold butter with your fingertips until the mixture resembles breadcrumbs.
Add the egg and enough cold water to bring the dough together into a smooth ball. Wrap in plastic and chill for 30 minutes.
Meanwhile, prepare the filling. place chopped dates and 1/2 cup (120 ml) water in a saucepan. Cook over medium heat, stirring, until the dates soften into a thick paste, about 8–10 minutes.
Remove from heat and stir in cinnamon, cloves, orange blossom water (or orange zest) and lemon juice. Let the filling cool completely.
On a lightly floured surface, roll the chilled dough into a long rectangle about 1/8 inch (3 mm) thick and 6 inches (15 cm) wide.
Spoon the date filling in a long strip down the center of the dough. Fold both long sides over the filling to enclose it, pressing the edges to seal.
Using a sharp knife or pastry wheel, cut the filled strip into diamond shapes, about 2 inches (5 cm) on each side.
Heat vegetable oil in a deep pan to 350°F (175°C). Fry the imqaret in batches, turning once, until golden and crisp, 3–4 minutes per batch.
Remove with a slotted spoon and drain on paper towels. Serve warm or at room temperature.
Regional variants
Some families add a splash of anisette or brandy to the date filling. Modern versions occasionally include chopped dried figs or a touch of nutmeg.
Cook's notes
- Keep the dough chilled until ready to roll; it makes handling easier and gives a flakier texture.
- The date filling can be made a day ahead and stored in the fridge.
- For extra flavor, add a handful of chopped toasted almonds to the date mixture.
Serve with
Hot Maltese tea or strong coffee; sometimes dusted lightly with powdered sugar.
Make ahead and storage
The uncooked pastries can be frozen for up to 1 month. Fry straight from frozen, adding 1–2 extra minutes.
