Kolompeh (kolompe)

Instructions

1. In a bowl, work the soft butter with the icing sugar until you have a smooth cream.
2. Add the yolks, yoghurt and baking powder, then mix in the flour and salt until you have a soft dough. Cover and chill for 30 minutes.
3. Meanwhile, blend the dates with the melted butter, rose water and cardamom to make a filling paste.
4. Preheat the oven to 180 °C and line a baking tray with baking paper.
5. Take pieces of dough the size of a walnut, flatten them in the palm of your hand, place a spoonful of date filling in the middle and close them into balls.
6. Arrange them on the tray, flatten slightly, brush with egg yolk and sprinkle with pistachios if you like.
7. Bake for 18 to 20 minutes, until the tops are golden. Let them cool completely before eating, as they firm up as they cool.