RCI-BR.003.0169.001
Date Rolls
Date Rolls from the Recidemia collection
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- plus 2 tablespoons all-purpose flour1 cup
- stick less 1 tablespoon sweet butter1 unitsoftened
- 1 tablespoon
- 1 tablespoon
- 2 tablespoons
- 2 tablespoons
- 2 tablespoons
- dates1 1/2 cupspitted and chopped
Method
1
Combine 1 cup all-purpose flour and 2 tablespoons flour in a mixing bowl, then add the softened sweet butter and mix until the dough resembles coarse breadcrumbs.
2
Add 2 tablespoons milk and 2 tablespoons water to the flour mixture and knead gently until a soft, pliable dough forms. Do not overwork the dough.
3
Heat 2 tablespoons butter with 1 tablespoon oil in a small saucepan over medium heat until melted and combined.
4
Place 1 1/2 cups pitted and chopped dates in a bowl and pour the warm butter-oil mixture over them, stirring gently until the dates are well coated and softened.
2 minutes
5
Divide the dough into small equal portions and flatten each piece into a thin oval or rectangle in the palm of your hand.
6
Place 1 tablespoon of the date mixture in the center of each dough piece, then roll and seal the edges tightly by pinching them together to enclose the filling completely.
7
Heat the remaining butter-oil mixture in a large skillet or shallow pan over medium heat until shimmering.
8
Carefully arrange the date rolls in the hot fat without crowding the pan and fry for 3-4 minutes until the bottom is golden brown.
4 minutes
9
Turn each roll over gently with tongs or a spatula and fry the other side until golden brown and crispy, about 3-4 minutes.
4 minutes
10
Remove the rolls from the pan and drain on paper towels to remove excess oil.
11
Dust the warm date rolls lightly with 1 tablespoon powdered sugar and serve immediately while still warm.