Ingredients

• 16 large medjool dates
• stoned and halved
• 40g/1½oz soya margarine
• 6 sheets vegan filo pastry
• halved widthways
• sunflower oil
• for deep frying
• 1 tbsp rosewater
• 40g/1½oz caster sugar
• 6 tbsp water
• 70g/2½oz ground almonds
• 30g/1oz fresh pomegranate seeds
• 50g/1¾oz shelled pistachios
• chopped
• 50g/1¾oz fresh pomegranate seeds

Directions

• Place the halved dates between two sheets of greaseproof paper. Using a rolling pin
• roll firmly to flatten into a rectangle about 13cm x 25cm/5in x 10in. Lay the greaseproof-wrapped date sheet onto a baking tray and leave to set in the fridge for 30-40 minutes.
• Meanwhile
• make the frangipane. Mix the rosewater
• sugar and water in a small pan and heat gently until the sugar has dissolved. Add the ground almonds and beat to make a smooth
• thick paste.
• Put the soya margarine into a small pan and heat gently to melt. Then pour into a bowl and set aside until needed.
• To assemble
• take the date sheet out of the fridge and set it on a flat board. Peel off the top layer of greaseproof paper
• trim the edges to make them neat and cut the date sheet into three rectangular pieces
• each about 12cm x 8cm/4½in x 3¼in. Divide the frangipane between the date pieces
• spreading it down the length in the middle of each and leaving a small gap at each end. Sprinkle over the pomegranate seeds and roll each piece into a long sausage shape. Using a sharp knife
• trim the ends and cut each roll into four pieces.
• Preheat the oven to 190C/375F/Gas 5. Take a piece of filo pastry and brush the edges with the melted margarine. Roll up a date piece in the pastry
• twisting each end like a wrapped sweet to seal. Trim the ends with a sharp knife. Repeat with the remaining pastry and date pieces
• then transfer to the fridge for 15 minutes.
• Meanwhile
• scatter the chopped pistachios over a non-stick baking tray and roast in the oven for 6-8 minutes
• or until lightly toasted. Remove from the oven and reserve for the garnish.
• To finish the date parcels
• heat the sunflower oil in a deep pan to 180C/350F. (CAUTION: Do not leave the hot oil unattended.) Drop an off-cut of pastry into the oil; if it sizzles and rises to the top
• the oil is hot enough. Fry the date parcels in batches for about four minutes
• or until golden-brown
• then drain on kitchen paper. Serve garnished with the pomegranate seeds and toasted pistachios.