- Step 1
Combine semolina, flour, sugar and baking powder in a bowl. Place lard and 40g of the butter in a saucepan over low heat. Cook for 1-2 minutes or until butter and lard melt and mixture is well combined. Pour butter mixture into semolina mixture. Add half the orange blossom water and stir to combine. Cover with plastic wrap and place in the fridge overnight to rest.
- Step 2
Meanwhile, combine dates, water and remaining butter in a saucepan over low heat. Cook, stirring occasionally, for 10 minutes or until dates soften. Set aside for 30 minutes to cool. Stir in walnuts and remaining orange blossom water.
- Step 3
Preheat oven to 180°C. Spoon two-thirds of the semolina pastry among thirty 30ml (1 1/2-tablespoons) capacity pyramid moulds (see note). Use your fingers to press pastry firmly around bases and sides of moulds, leaving a small hollow in the centres. Spoon date mixture among hollows. Sprinkle remaining semolina pastry over the top of the date mixture and firmly press to enclose filling.
- Step 4
Bake in oven for 10 minutes or until lightly golden. Set aside for 5 minutes to cool before turning on to a board to cool completely. Dust with icing sugar to serve.
Semolina is a durum wheat flour that is more coarsely ground than regular flour. It is available from supermarkets and health-food stores. Silicone baking trays with pyramid-shaped moulds are available from specialty kitchenware shops. Mini muffin or patty pans can be used as a substitute.