Dumplings stuffed with dates

For the pasta:
250 g flour type "0 ″ or full
60 g corn malt
60 ml corn oil
70 ml lukewarm water
a pinch of salt
1/2 teaspoon vanilla
grated rind of half a lemon
10 g yeast bio powder (cream of tartar)

For the filling:
250 g natural dates (unsweetened surface)
150 ml water

Cook over low heat dates with water, covered, until the water is fully absorbed.
Blend and the stuffing is ready.
Mix the flour, baking powder, lemon peel, salt and vanilla.
Add the oil and malt mixing them with acquatiepida, mix and work until the dough is smooth, soft and elastic.
Cover with a cloth and let stand 30 minutes.
Pull a thin rectangular shape, two tividendola with the wheel and spalmandovi over a layer of stuffing becoming careful not to cover the edges.
Cover with the other half of the pastry by sealing with fingers, then moved the rolling pin to adhere the layers.
Cut the wheel to form many "ravioli" squares.
Using a spatula, place the cookies on a baking sheet, keeping them spaced to prevent them from sticking during cooking.
Bake in preheated oven at 190° C for 18-static--20 min or until a nice golden brown.