Total Time
1hr 20mins
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.

Ingredients Nutrition

Directions

  1. Mix the pastry ingredients well to form a nice soft smooth dough.
  2. 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!).
  3. Divide into three parts (each will create a "roll up").
  4. 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.
  5. *TIP: roll the end closest to you slightly thinner and roll up from this side-this ensures pastry gets baked all the way through.
  6. With a long spatula spread a third of the date spread evenly over the pastry, leaving a 5-10mm margin all around.
  7. Optional additions before rolling:.
  8. *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.
  9. *sprinkle with around a teaspoon of cinnamon-and some sugar if desired.
  10. *This is a delicious touch: crumble 2-3 tablespoons of plain vanilla Halva over the date spread.
  11. Repeat with the other 2 parts of pastry.
  12. *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.
  13. Remove tray from oven and leave to cool slightly.
  14. With a sharp serated edge knife cut diagonaly into 2-3 cm slices and leve to cool completely.
  15. You can sprinkle with powdered suger if desired.
  16. Store in airtight cookie containers.

Reviews

(1)
Most Helpful

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!

**Mandy** October 23, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a