Shape date filling into small balls the size of hazelnuts.
Preheat oven to 190˚C (375˚F).
Dissolve yeast and sugar in ¼ cup water and let stand for 5 minutes until foamy.
Sift flour, baking powder, and salt into a large bowl. Add cardamom, yeast mixture, oil, and clarified butter and knead, gradually adding remaining ¾ cup water until dough is smooth and pliable.
Roll out dough into a 20 x 40cm (8 x 16in) rectangle.
Spread Date Paste mixture evenly over dough. Roll up dough into cylinder. Cut crosswise into 3cm (1½in) slices.
Arrange slices on a baking sheet, brush with egg.
Bake for 25 minutes, or until golden.
Let cool. Arrange on a serving plate, and serve.
OR shape dough into balls then fill, mould dough around filling
CHEF NOTES
Date pastries common in Gulf countries specially in Iraq, and can be filled with chopped nuts or shredded coconuts as well.
