Date Filled Cookies

READY IN: 1hr 20mins
SERVES: 40-60




  • 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.