To prepare: toast and crush the cumin seeds. Zest one orange. Juice the four oranges and 2 lemons. Crack the cardamom pods.
For the filling: chop the dates into small pieces and place in a small saucepan. Add the cumin seeds, orange juice and 100g butter. Cook over a low heat for 15-20 minutes, stirring occasionally. Remove from the heat, stir in the orange zest then set aside to cool.
For the syrup: place the orange juice, lemon juice, sugar and cardamom pods in a saucepan. Heat gently to dissolve the sugar, then boil and reduce to a thick syrup. Allow to cool.
Cut the brick pastry into 5cm wide strips. Place one spoonful of the date mixture at the top and fold in triangles to enclose the filling. Gently fry in a little sunflower oil until crisp.
Scrape the seeds from the vanilla pods and add to the yogurt.
To serve: dust the pastillas with icing sugar and finish with a drizzle of the citrus syrup and a dollop of the vanilla yogurt.
«This pastilla can also be made with filo pastry. If using filo, either pan fry very gently or brush the pastillas with butter and bake for 10 mnutes in a 180'C oven.»