Every year I tell myself I won’t be making any Christmas sweet. Those days are long gone. And then I find myself making something like this. This year I am not making things for Christmas day …but just as-and-when, all through the season….this month. I’m not targeting a single day. That’s way too stressful for me. I am not my mother🧞♀️…..I don’t know how women managed such feats back then.
- 200gms all purpose flour/maida
- 1/4 egg
- 100gns butter
- 60gms powdered sugar
- Very little water for kneading, as required
- 200gms seedless dates
- 75gms walnuts (optional)
Method: Here’s how you can make these…
First begin by making the dough. Cream the butter and sugar. Add whisked egg followed by the flour and mix. You will get a crumb like consistency. Add some water, little by little and knead until it resembles a nice dough. Keep this dough aside for an hour for the gluten to develop.
Next, we begin with the filling. To make the filling, place a walnut (toasted, if you prefer) in the centre and wrap some date around it. Prepare several filling mixes and keep them aside. Me and my family prefers to eat these without a walnut piece in the centre. So I skipped this step altogether.
Take a small ball of dough and roll it out flat. If you use cling film/seran wrap, it’s so much easier. My mum did it the proper way for years and she does not need cheat moves like this. But I find it a whole lot easier and developed this cheat code 8 years ago since I began making Christmas sweets.
Place a long piece of date/walnut wrapped date and roll the dough over it ….think of it like ‘pigs in a blanket.’ Do this with all of the dough and dates you have. Most people make a nice thick coating. I however, make a fine coat. I’m all about the filling. Both me and my family prefer it that way so it works for us. But, you choose if you want more wrapper/more filling.
Once you have prepared all the rolls, brush some of the top/centre with a little egg yolk. I use a regular paint brush to do this. This is purely aesthetic. It just leaves a golden tinge on top.
Place the rolls on a tray and bake in a pre-heated oven at 170°C for around 20minutes.
Remember, the wrapper will appear soft and uncooked until it cools down completely. If you keep trying to cook it further, it may burn. Just check the bottom of the rolls. If they looked a little creamish-golden, they’re done. You can set the timer for 15minutes at first and then keep increasing as required. You see, your oven, the thickness of the rolls and a few other factors will influence the cooking time. So, keep a close watch. I got about a hundred pieces with this quantity of ingredients. I had to take a break and made it in two batches. You can do that too. Store the leftover dough tightly wrapped in cling in the refrigerator.
I hope you enjoy cooking and eating/serving this dish.
-RUELHA www.ruelha.com © Copyright Protected. All Rights Reserved.
If you have any leftover dough, use it to wrap anything you like…..just about anything…..cooking chocolate, nuts dipped in chocolate….just about anything.