- 1 cup plus 2 tablespoons all-purpose flour
- 1 stick less 1 tablespoon sweet butter, softened
- 1 tablespoon powdered sugar
- 1 tablespoon oil
- 2 tablespoons milk
1) Make the filling first. Melt the butter together with the water in a saucepan, then add the chopped dates. Cook on a low heat, stirring the dates and pressing down until they become a soft paste. Remove and cool.
2) To make the dough, sift the flour into a mixing bowl. Cut the soft butter into small pieces and work it into the flour with your fingers. Add the Sugar and mix in thoroughly. Make a well in the center, pour in the oil and milk, then continue to knead the dough until pieces flake off the sides of the bowl. Knead a further 10 minutes, then roll into a ball and chill.
3) Now preheat the oven to 350 °F and grease a large baking tray. Remove the dough from the refridgerator and divide into three portions. Knead each well.
4) On a floured board roll out and flatten a ball of dough. Cut into a neat rectangle shape. Spread one-third of the date mixture thinly over the top. Roll the rectangle into a roll and continue to roll backwards and forwards until it grows longer and thinner. Slice this into flat, diagonal sections, about 1 1/2 inches thick. Repeat this process using the remaining balls of dough.
5) Place all slices side by side on the greased baking sheet and prick the tops lightly with a fork. Bake for 25–30 minutes in the pre-heated oven until slightly colored (if you overcook them, become hard). Allow to cool, then dust with powdered sugar.
6) Makes about 24 rolls.