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.
Adapted from "Cooking the Middle Eastern Way" by Christine Osborne
Recipe by, PCC Cooks instructor
Source: Demonstrated on the PCC Cooks stage at Vegfest 2012.
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