Date Rolls | Date Roll Cookies
Date rolls are a classic East Indian sweet prepared popularly during Christmas. These dainty and delicious date roll cookies are made by wrapping dates stuffed with walnuts in a buttery pastry and baked to golden perfection!
Servings 40 date roll cookies
Ingredients
- 100 grams salted butter
- 75 grams icing sugar sifted
- 1 large egg 65 g
- 1/2 teaspoon vanilla extract
- 250 grams all-purpose flour sifted
- 40 dates, pitted
- 20 whole walnut kernels
Egg wash
- 1 egg yolk
- 2 teaspoons water or milk
Instructions
- In a large mixing bowl, add the butter and icing sugar. Beat on low speed until the sugar has incorporated, then increase the speed to medium-high and beat till the mixture is light and fluffy, scraping down the sides and bottom of the bowl once or twice.
- Next, add in the egg and vanilla extract, continue beating at medium-high speed until well incorporated.
- Add flour (sifted) in 2 batches, beating on low speed with each addition until the dough looks crumbly.
- Using your fingers, bring the mixture together.
- Divide the dough into two parts. Shape each half roughly into a square. Flatten it out a bit, wrap it in cling film. Refrigerate the dough for 30 minutes.
- Cut the walnuts in halves. Insert half a walnut in the center of the date. Repeat with the rest of the dates and walnut halves.
- Preheat the oven to 350° F/180° C for 15 minutes. Work with a portion of the dough. On a clean work surface, roll out the dough to about 1/8 inch in thickness.
- If you find that the dough is sticking to the rolling pin, cover it with another parchment paper and continue rolling.
- Trim off the edges. Cut into 1.5-inch strips, or as per the size of the dates.
- Place a date on one edge of the strip, roll until it is completely wrapped in the dough and has a slight overlap. Cut off the strip, and gently press to seal the roll.
- Repeat the same process with the rest of the dough and the dough scraps.
- Place it on a baking tray lined with parchment paper or a silicon mat.
- Add an egg yolk to a bowl. Add two teaspoons of water, whisk it together.
- Brush each roll with egg wash. This is optional, but it adds a lovely golden brown color to the crust. Bake at 350° F/180° C for 20 to 25 minutes or until the top is lightly golden. Baking time will depend upon the thickness of the dough.
- Allow the date rolls to cool on the baking tray for 5 minutes. Then transfer to a wire rack, let them cool down completely.
Video
Notes
Date rolls will keep well in an airtight container, at room temperature for up to 2 weeks.
Make sure that all the ingredients are at room temperature.