Date Filled Cookies

"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."
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Ready In:
1hr 20mins




  • 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.

Questions & Replies

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  1. 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!


I live in the northern part of Israel, on a hilltop village in the Galilee. I love cooking and baking and of course reading recipes and books! ..passions-I have many, and never enough time...acting, singing, voluntary work,fitness classes,my kids,traveling and hiking,creating things. peeves...mediocrity and accepting people being mean I believe in sharing, and making the best out of any situation. Love,Light,Laughter and Happiness!
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