Date Rolls

Yield: About 16 rolls

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Ingredients

For the dough

For the filling

Preparation

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.

Recipe by Birgitte Antonsen, PCC Cooks instructor, adapted from "Cooking the Middle Eastern Way" by Christine Osborne

Source: Demonstrated on the PCC Cooks stage at Vegfest 2012.

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