Yield: About 16 rolls
For the dough
- 1 cup spelt or all-purpose flour Add to list
- 1 tablespoon powdered sugar, plus extra for dusting Add to list
- 6 tablespoons butter, softened Add to list
- 2 tablespoons water, plus 2 teaspoons if needed Add to list
- Pinch of salt Add to list
- Flour for rolling out the dough Add to list
For the filling
To make the dough
Combine the flour and powdered sugar in a mixing bowl. Cut the soft butter into small pieces and work it into the flour with your fingers until it is crumbly. Make a well in the center of the mixture and pour in 2 tablespoons of the water. Gently knead the dough until it comes together, just a few seconds. Add additional water if too dry. Chill the dough for 10 minutes.
To make the filling
To make the filling, combine butter, water and chopped dates in a saucepan. Cook over low heat, covered, for about 10 minutes. Stir the dates, pressing down, until they form a soft paste. Remove and cool.
To make the rolls
Preheat oven to 350° F. Prepare a baking sheet lined with parchment paper. Remove the dough from the refrigerator.
On a floured board, roll out and flatten a ball of dough. Shape into a rectangle about 1/4-inch thick. Spread the date mixture thinly over the top. Roll the rectangle into a roll and continue to roll back and forth until it grows thinner and longer, about 20 inches. Slice the roll into 1 1/2- to 2-inch pieces.
Place all slices side by side on the greased baking sheet and poke the tops lightly with a fork. Bake for 20 to 25 minutes in the pre-heated oven until slightly colored (if you overcook them, they become hard). Allow to cool, then dust with powdered sugar.
Source: Demonstrated on the PCC Cooks stage at Vegfest 2012.
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