Date crescents - Aqras Tamir

I wanted to make a date stuffed Eid treat and decided to try this recipe from the Cookbook titled From the lands of the Figs and Olives by Habeeb Salloum and James Peters. The recipe is from Syria and Lebanon.
The Crescents tasted lovely, the pastry was crumbling and the filling wasn't very sweet.. something I love. I improvised using walnuts and pecans instead of almonds. From the appearance I noticed though a few of them after baking had opened up from the edges.Next time I cook them will try to seal the pastry more thoroughly.

Makes about 36 pieces
Ingredients:
1 1/4 cups butter, melted
2 eggs
1/2 cup milk
1/2 teaspoon salt
1 1/2 teaspoons vanilla
3 cups flour
2 teaspoons baking powder
1 cup finely chopped dates
3/4 cup blanched almonds, ground
1/4 cup sugar
1/2 teaspoon cinnamon powder
pinch nutmeg powder
pinch ground clove powder
1/2 cup confectioner's sugar


In a bowl, mix 1 cup of butter, the eggs, milk, salt, and vanilla. Sift together the flour and baking powder, then gradually knead the flour into butter mixture until a soft dough is formed. Form into ping-pong size balls and allow to rest, covered with a cloth, for 1 hour.
In the meantime, make the filling by thoroughly mixing the rest of the ingredients, including the remaining 4 teaspoons of butter and excepting the confectioner's sugar.



Roll out the balls to 3-4 inch rounds. Place 1 heaping teaspoon of filling in the center of each round, then fold over to cover the filling and form into a crescent shape. Pinch the edges together to seal.


Place a baking tray; then bake in a 350 F preheated oven for 20minutes or until the crescents turn golden. Remove from the oven and allow to cool; then place on a serving tray and sprinkle with the confectioner's sugar.