Make the filling by putting the dates, water, salt and orange zest in a blender and blitzing the mixture to a thick paste. Scrape into a bowl and set aside.
To make the dough, put the butter and sugar in a large bowl and whisk with an electric whisk, or beat with a wooden spoon until the mixture is light, pale and fluffy.
Add the salt, milk and flour and bring together, first using a pallet knife and then-just get your hands in!
Line two baking trays with baking paper. Preheat the oven to 140° fan/gas mark 3.
Dust a work surface with flour, then roll the dough out into a sausage shape and cut into 30 equal pieces.
Take one piece of dough and flatten it in your hands. Dollop 1 small teaspoon of the filling in the centre and wrap the dough around the filling to cover it all up, forming it into an oval shape.
To make the crescent-moon shape, tease both ends of the oval towards each other, then flatten the dough slightly using the back of your hand.
Put the crescent on a prepared baking tray and repeat with the rest of the pieces of dough and filling.
Pop into the oven and bake for 25 minutes, until golden. Leave to cool completely on the tray.
Sift over icing sugar before serving.
Nadiya’s tip: Why not make your crescents extra special by showering them with edible glitter? That’s exactly what Nadiya does with hers for Eid!