Prep 1 hr
Cook 20 mins
This is a very basic recipe for a rolled- up- pastry- cookie with date filling, it has many variations in Israel, I will note some here. Very sweet & tasty,yet no added sugar. The pastry is very easy to make and is called "SFM" which stands for Sour cream, Flour and Margarine(in Hebrew-"shekem") The pastry itself can also be used for quiches,pies etc.
- 1 cup sour cream (250ml)
- 350 g self raising flour
- 200 g margarine or 200 g butter
- 1 (500 g) container date spread
- 500 g pitted dates
- 2 -6 teaspoons cinnamon-sugar mixture
- 6 -9 tablespoons plain vanilla halva (NOT halva spread)
- Mix the pastry ingredients well to form a nice soft smooth dough.
- Form ball and wrap in the paper left from margarine and refrigerate for an hour(or stick in freezer for 10 minutes,or -- don't chill at all if in a rush!).
- Divide into three parts (each will create a "roll up").
- On a clean,floured surface roll to a large rectangle (about 30-40cm x 20-30cm), around 2-3mm thick, with the long end parallel to you.
- *TIP: roll the end closest to you slightly thinner and roll up from this side-this ensures pastry gets baked all the way through.
- With a long spatula spread a third of the date spread evenly over the pastry, leaving a 5-10mm margin all around.
- Optional additions before rolling:.
- *cut up the date "block" into small pieces (I usually just tear little bits off by hand) and distribute a third over the date spread.
- *sprinkle with around a teaspoon of cinnamon-and some sugar if desired.
- *This is a delicious touch: crumble 2-3 tablespoons of plain vanilla Halva over the date spread.
- Repeat with the other 2 parts of pastry.
- *Now roll up tightly,place on baking paper lined cookie sheet (curve the roll if it came out too long) and bake for about 10-20 minutes -DEPENDS ON YOUR OVEN-until golden.
- Remove tray from oven and leave to cool slightly.
- With a sharp serated edge knife cut diagonaly into 2-3 cm slices and leve to cool completely.
- You can sprinkle with powdered suger if desired.
- Store in airtight cookie containers.
I had some date & ginger spread in the fridge which I didn't know what to do with, this sounded perfect. I made as directed but added some vanilla sugar over the top of the date spread to sweeten slightly. These make a really tasty biscuit which keep well when stored correctly, my MIL really enjoyed these & so did I. My only problem was with the pastry, I did find it quite hard to work with and it didn't stick together all that well for me, I had to add a little water to bind it slightly. I did use light sour cream though so maybe that makes a difference. Great recipe though, thanks for posting!