Date Filled Cookies

Submitted by becki in Israel

"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."

 

• Ready In: 1hr 20mins
• Ingredients: 7
• Serves: 40-60

ingredients

• Pastry

• 1 cup sour cream (250ml)
• 350 g self raising flour
• 200 g margarine or 200 g butter

• Filling

• 1 (500 g) container date spread

• variations

• 500 g pitted dates
• 2 -6 teaspoons cinnamon-sugar mixture
• 6 -9 tablespoons plain vanilla halva (NOT halva spread)

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

[Mandy]

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!