¼ cup orange blossom water
2 cups all purpose flour
1 cup semolina flour
1 tablespoon granulated sugar
½ teaspoon salt
1 cup butter, cubed
1 ½ cups pitted dates, chopped
2 tablespoons icing sugar
Step 1 In small measure, stir orange blossom water with 1/3 cup water. Refrigerate for 5 minutes.
Step 2 In large bowl, whisk together all-purpose flour, semolina, granulated sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles fine bread crumbs; drizzle orange blossom water over flour mixture, stirring briskly with fork until dough holds together. Form into ball; press into disc. Wrap in plastic wrap and refrigerate until firm, about 15 minutes. (Make-ahead: Refrigerate for up to 3 days.)
Step 3 Meanwhile, in saucepan over medium-high heat, bring dates and 1 cup water to boil. Reduce heat and simmer until thickened and smooth, about 5 minutes. Let cool.
Step 4 Drop dough by 2 tbsp onto waxed paper-lined baking sheet to make 26 mounds. Roll each into ball. Place 1 ball in palm of hand; press thumb halfway into centre of ball, forming cup shape to hold filling. Spoon in 1 tsp filling; fold dough over filling and pinch edges to seal. Repeat with remaining balls and filling. Place, pinched side down and about 1 inch apart, on parchment paper-lined or greased rimless baking sheet. Refrigerate until firm, about 15 minutes. (Make-ahead: Cover and refrigerate for up to 2 days.)
Step 5 Bake in centre of 400 F oven until bottoms are golden brown, 20 to 25 minutes. Transfer to rack. Dust with icing sugar. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 4 days or freeze for up to 2 weeks; after thawing, dust again with icing sugar.)