Popular during Christmas time, these date rolls are quick and easy to make. Pitted dates are stuffed with quartered walnut kernels, which are then encased in a rich shortcrust pastry to resemble sausage rolls and baked. Dainty, delightful and delectable, the outer pastry is crumbly and melts-in-your mouth with a hidden pleasant surprise.
Butter and egg contributes to the richness of the pastry. The ingredients used have to be cold while preparing the dough, which is then rested before it is rolled, cut, filled and shaped. Brushed with an egg wash, the rolls are baked at 350 F or 180 C for 15 to 20 minutes until golden brown. Cooled and then stored in an airtight container. For an eggless pastry, egg can be substituted with ice cold water and the rolls brushed with milk before baking.
The dates used are dried and firm not soft, mushy ones. I purchase the dates and walnuts from Costco Canada, freeze for long-term storage and thaw them just before use. In case of shortcrust pastry, development of gluten is inhibited by keeping the ingredients cold, adding enough liquid for the dough to come together and not overworking the dough. Chilling and relaxing the dough for 30 minutes in the refrigerator makes it easier to handle. Also, helps in maintaining its shape when baking. For a tender pastry, it is important to handle and treat it right.
Butter and egg contributes to the richness of the pastry. The ingredients used have to be cold while preparing the dough, which is then rested before it is rolled, cut, filled and shaped. Brushed with an egg wash, the rolls are baked at 350 F or 180 C for 15 to 20 minutes until golden brown. Cooled and then stored in an airtight container. For an eggless pastry, egg can be substituted with ice cold water and the rolls brushed with milk before baking.
The dates used are dried and firm not soft, mushy ones. I purchase the dates and walnuts from Costco Canada, freeze for long-term storage and thaw them just before use. In case of shortcrust pastry, development of gluten is inhibited by keeping the ingredients cold, adding enough liquid for the dough to come together and not overworking the dough. Chilling and relaxing the dough for 30 minutes in the refrigerator makes it easier to handle. Also, helps in maintaining its shape when baking. For a tender pastry, it is important to handle and treat it right.
   |    |
Christmas Date Rolls
(Yields 30)
Filling
Ingredients:
30 dried firm pitted dates
30 quartered walnut kernels
Method:
Stuff each date with a quartered walnut kernel and set aside.
Pastry
Ingredients:
1 1/4 cups flour
1/4 cup superfine sugar
1/2 cup cold butter
1 large egg (slightly beaten)
1/2 teaspoon vanilla extract
1 egg (lightly beaten for egg wash)
Method:
Sift flour into a bowl. Add the sugar and cold butter (not softened). Using a pastry blender, cut the butter into the flour until it resembles coarse crumbs.
Gradually, stir in the egg and vanilla extract. With a fork, moisten the dough. Then use your fingers to gently form a ball. Cover dough with a plastic wrap and refrigerate for 30 minutes or more until easy to roll.
Note:
On a lightly floured surface, divide chilled dough into two. Refrigerate and cover one half while you work with the other.
Roll the dough from the centre to the edges to form a circle or rectangle of 1/8” thickness. Trim the uneven ends and then cut into 1 1/2” x 2 1/2” rectangular pieces.
Assembling:
Preheat oven to 350 F or 180 C.
Line a 16” x 14” baking sheet with parchment paper.
Place a rectangular piece on the working board with a date in the centre. Bring the edges of the dough upward to cover date and press gently to seal or overlap edges. Continue to enclose rest of the dates with the remaining pieces. Reuse scraps until all the dough is used.
Transfer rolls on the prepared baking tray, seam side down and brush top of the rolls with egg wash.
Note:
Bake rolls for 15 to 20 minutes until golden brown.
Cool completely before storing in an airtight container.
Note:
(Yields 30)
Filling
Ingredients:
30 dried firm pitted dates
30 quartered walnut kernels
Method:
Stuff each date with a quartered walnut kernel and set aside.
Pastry
Ingredients:
1 1/4 cups flour
1/4 cup superfine sugar
1/2 cup cold butter
1 large egg (slightly beaten)
1/2 teaspoon vanilla extract
1 egg (lightly beaten for egg wash)
Method:
Sift flour into a bowl. Add the sugar and cold butter (not softened). Using a pastry blender, cut the butter into the flour until it resembles coarse crumbs.
Gradually, stir in the egg and vanilla extract. With a fork, moisten the dough. Then use your fingers to gently form a ball. Cover dough with a plastic wrap and refrigerate for 30 minutes or more until easy to roll.
Note:
- Butter used was salted.
- If after adding an egg, the dough is still dry, add drops of ice cold water to moisten and form a ball.
- For an eggless crust, replace egg with 1 to 2 tablespoons of ice cold water. Add little at a time until the dough comes together.
On a lightly floured surface, divide chilled dough into two. Refrigerate and cover one half while you work with the other.
Roll the dough from the centre to the edges to form a circle or rectangle of 1/8” thickness. Trim the uneven ends and then cut into 1 1/2” x 2 1/2” rectangular pieces.
Assembling:
Preheat oven to 350 F or 180 C.
Line a 16” x 14” baking sheet with parchment paper.
Place a rectangular piece on the working board with a date in the centre. Bring the edges of the dough upward to cover date and press gently to seal or overlap edges. Continue to enclose rest of the dates with the remaining pieces. Reuse scraps until all the dough is used.
Transfer rolls on the prepared baking tray, seam side down and brush top of the rolls with egg wash.
Note:
- Seal the edges well or they will open up when baking.
- Refrigerate batches of rolls when done, while you work with the rest of the dough.
Bake rolls for 15 to 20 minutes until golden brown.
Cool completely before storing in an airtight container.
Note:
- For more tips, read information at the start of the post.
See More Christmas Sweets
