Treat Yourself to my version of Ka’ak:
A Sweet Mediterranean Date Pastry!
Do you like to have something sweet every morning? This homemade date pastry is the perfect pairing with your morning coffee or tea.
This date pastry is inspired by Mediterranean flavors. It is not too sweet, with bursts of caramel-like bites from creamy dates and an amazing anise aroma.
My mom came up with this recipe since, like me, she doesn’t eat a big breakfast every morning, but a cup of coffee and a pastry is a must. We have been making it for years, and this is the best version we’ve come up with.
We always like to have a batch of these in our freezer so we can warm them up quickly every morning. They are also great as an on-the-go snack, for a gathering with friends, a cozy night in, or for everyday enjoyment since they’re not too indulgent.
I highly recommend you try this recipe; it is not only amazingly delicious but will also fill your house with the most wonderful sweet-spice aroma.
In this post, I share my family recipe, along with different additions and variations you can try. I’m sure you will love it!
Enjoy my special take on Ka’ak a sweet Mediterranean date pastry that you will love!
it will elevate your:
INGREDIENTS
- Flour: This recipe works with both all-purpose flour and bread flour. You can use any combination of the two; I find it has a slightly better texture with bread flour.
- Sugar: This pastry is mildly sweet; I find that the combination of dates and sugar creates the perfect mild sweetness. If you use fewer dates, you can add a bit more sugar (approximately 1 tablespoon, or 20 grams, which is about 0.04 lbs). If you don’t use dates at all, the total amount of sugar should be just under 1/2 cup, which is around 100 grams or about 0.22 lbs.
- Oil: Use any mild-flavored oil; I like using sunflower seed oil.
- Dates: In my opinion, the dates are the perfect addition to ka’ak, as they add a delicious caramel-like sweetness. Use Medjool dates, they are perfect for this recipe. You can also substitute the dates with raisins or candied orange peel.
- Anise Seeds: They give the most amazing anise aroma to the pastry. It’s not too overpowering, but it’s an absolute must in this pastry.
- Sesame Seeds: Sprinkling sesame seeds adds a delightful nutty flavor that pairs perfectly with the dates. Honestly, you need to make this with sesame seeds on top; It truly elevates this pastry to another level!
Ka’ak | Mediterranean Date Pastry | Tips:
- The dough can be made using either the mixer method or the stretch-and-fold method. I use the stretch-and-fold method whenever I can; it is so much simpler for me and works perfectly every time.
- Make sure to buy Medjool dates that look moist and soft; they will integrate into the dough and are just delightful.
- When making the rings, roll the dough into strips about 25 cm (10 inches) long so the rings still have a hole after baking.
- Depending on your oven, bake the date pastries in the top half of the oven. My oven bakes slightly more on the bottom, so to achieve a gorgeous golden-brown color on my pastries, I bake them in the top third of my oven.
- These date pastries are a must-have with my coffee; I always keep a batch in my freezer. They are also delicious warmed up and make the perfect on-the-go snack for those busy mornings.
Date Pastry
This date pastry, or ka'ak, is a delicious pastry inspired by Mediterranean flavors. A perfect blend of sweet dates and aromatic spices!
Equipment
- Stand mixer (optional)
Ingredients
- 500 grams plain flour or bread flour (you can use any combination of the two)
- 65 grams sugar
- 100 ml oil (⅓ cup)
- 1 tbsp whole anise seeds
- 150 grams pitted Medjool dates (about 6-7 dates)
- 1 egg (for egg wash)
- sesame seeds (for sprinkling on top)
Water – Yeast Mixture
- 1 tsp sugar
- 250-300 ml warm water
- 1 tsp instant dry yeast
Instructions
- In a small bowl, mix together the water-yeast ingredients. First, add the warm water and sugar, stir slightly, then add the yeast.
- Let the water-yeast mixture sit for 5 minutes while you mix all the other ingredients in a larger bowl.
- Pit the dates and cut them in half lengthwise, then cut each half into 3-4 pieces.
No Knead – Stretch and Fold Method
- Add the flour, sugar, and anise seeds to a large bowl and mix together.
- Mix in the dates, water-yeast mixture, and oil.
- *For the rest of the stretch-and-fold instructions, see recipe notes.
Stand Mixer Method
- Mix the flour, sugar, and anise seeds in a stand mixer bowl using the dough hook.
- Add the dates, water-yeast mixture, and oil.
- Knead for about 10 minutes on medium-low (or 15 minutes by hand), until the dough appears elastic and smooth.
- Slightly oil the dough and place it in a lightly oiled bowl. Cover with plastic wrap and let it rise until it doubles in size, about an hour.
Continue for both methods
- Place the risen dough on a floured surface and create 11 dough balls (about 95 grams each or 0.2 pounds).
- Let the dough balls rest for 15-20 minutes.
- Roll each ball into a 25 cm (10-inch) strip and form a ring. Pinch both ends together.
- Let the rings proof on a baking pan for 15-20 minutes.
- Preheat the oven to 190℃ or 375℉.
- Brush the proofed rings with egg and sprinkle generously with sesame seeds.
- Bake for 10-13 minutes in the top half of your oven.
- If, after 10 minutes, the pastries are not golden brown, move them to the upper part of the oven and bake for another 2-3 minutes.
- Remove from the oven when golden brown.
- These pastries can be eaten warm. Let them cool before storing. They freeze and reheat very well.
Notes
*Here’s how to perform the stretch-and-fold method:
- Rest the Dough: After mixing your ingredients, let the dough rest in a bowl for 20-30 minutes. Cover the bowl with a damp towel or plastic wrap to prevent drying.
- First Stretch and Fold: Lightly wet your hands to prevent sticking. Gently grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90 degrees and repeat the stretch and fold on the opposite side. Do this 3-4 times until you’ve folded all sides of the dough.
- Rest Again: Let the dough rest for another 20-30 minutes, covered.
- Repeat the Process: Repeat the stretch-and-fold process every 20-30 minutes for 3-4 more rounds. This strengthens the dough and develops gluten.
- Final Rest: After the final fold, allow the dough to rest and rise for around 40 minutes, or until it has doubled in size.
I hope you treat yourself to this delightful date pastry and share it with others!
