Hurmašice - Turkish dessert

I look at dates, they look beautiful and they praise them so much, ... so I ask to see the recipe, ... so I said let's try to make them too, ... and when there are a lot of recipes and everyone is different, ... they are on one measure a cup, on the second a glass, on the third a cup and then a cup, then a small cup and then a large cup and all possible dishes and nowhere does it say how many milliliters of the offered dishes they have, ... and what can I tell you my dears, ... my first dates experienced a fiasco, all your teeth to break ....... But I, a stubborn ram, do not give up so easily and here I succeeded! ... How? See below.

Preparation steps

Mix the sifted flour with the baking powder, melt the butter
Beat eggs with sugar, add melted lukewarm butter, ... finally add flour with baking powder and lemon zest (If you want, you can also add ground walnuts to the dough) Knead a smooth dough
Now we start with the formation of dates. Take the grater and turn it to the side you don't know what it's for (I can't figure out what that side is for, one is for small grating, the other for rough grating, the third for slicing and the fourth, .. ..only the sky knows, ..I have never used it and now it will be used to form dates) Now take a little dough about 30 g depends on what size dates you want, ... so form it into a ball and then into a roller (if you want you can in press the walnut core in the middle and then gather the dough into a rolling pin) Now place the rolling pin on the grater and press lightly to form patterns
Arrange the formed dates next to each other in a tin and place them in a preheated oven at 200 degrees to bake for about 20-25 minutes, ... depending on the oven
Meanwhile, prepare the dressing, ... put water and sugar on the fire to boil, ... stir until the sugar melts, then cook for a few more minutes, ... then put sliced lemon on the slices, stir and remove from the heat
Pour the roasted persimmons while still hot with a lukewarm topping, spread the lemon on top and leave at room temperature for about 2-3 hours for the topping to be finely absorbed.
Good luck with the preparation and the sweetness! You can follow all my posts on the blog Zdenkina Kuhinja and on Fb. Zdenka's Kitchen page