Dates and nuts puff pastry rolls
Sticky, sweet, nutty puff pastry rolls.
The other day I had a sudden craving for these puff pastry rolls that I would get all the time from the bakery on my way home from school. I’m having a really hard time coming up with what they used to be called but I vividly remember how they tasted, which was a cross of cinnamon rolls and baklava. I’m going to try and re-create the rolls based on how I remember them. Keeping my fingers crossed!
For the filling, you can use any one kind of nut or a combination of different ones based on what you can find in the pantry. I garnished the rolls with chopped pistachios to add some color and character.
If you end up not using all of the dates paste, save it and add to your smoothies. I used the leftovers to mix into my son’s oatmeal along with some powdered nuts.
If you’re thinking of ways to make a healthier version of these rolls, substitute brown sugar with maple syrup/honey. You can also avoid brown sugar or maple syrup/honey altogether as the dates paste in itself will impart some sweetness. Dates are naturally sweet and loaded with fiber and nutrients that are not found in refined sugars.
Dates and nuts puff pastry rolls
Soak pitted dates in hot water for 15 minutes. Drain and save the soaking liquid.
Preheat oven to 400 F degrees. Line a baking sheet or 9x12 baking pan with parchment paper.
Add nuts, brown sugar, cinnamon and salt to a food processor. Pulse until the nuts are finely chopped. You mostly want tiny pieces, but also a few bigger ones.
Place the dates and 2 tbsp of the liquid you saved into a high-speed blender and blend until smooth. Add more water if you like a thinner consistency.
Roll out each sheet of puffy pastry on a lightly floured board or surface. Brush each sheet with the dates paste.
Evenly sprinkle the nuts and sugar mixture between the two sheets.
Roll up jelly roll-style. Cut evenly into about 14 rolls.
Place the rolls, nut side-down on the prepared baking dish. Bake until golden brown and cooked through, for about 15-20 minutes. Keep an eye on them and make sure they don't burn.
When the rolls come out of the oven, let them rest for 2 minutes. Pour maple syrup/honey on top. Garnish with chopped pistachios.
Thank you for trying this with me!
I’d love to see it on Instagram! Just use the hashtag #ttwmblog and I’ll be sure to find it.
Ingredients
Directions
Soak pitted dates in hot water for 15 minutes. Drain and save the soaking liquid.
Preheat oven to 400 F degrees. Line a baking sheet or 9x12 baking pan with parchment paper.
Add nuts, brown sugar, cinnamon and salt to a food processor. Pulse until the nuts are finely chopped. You mostly want tiny pieces, but also a few bigger ones.
Place the dates and 2 tbsp of the liquid you saved into a high-speed blender and blend until smooth. Add more water if you like a thinner consistency.
Roll out each sheet of puffy pastry on a lightly floured board or surface. Brush each sheet with the dates paste.
Evenly sprinkle the nuts and sugar mixture between the two sheets.
Roll up jelly roll-style. Cut evenly into about 14 rolls.
Place the rolls, nut side-down on the prepared baking dish. Bake until golden brown and cooked through, for about 15-20 minutes. Keep an eye on them and make sure they don't burn.
When the rolls come out of the oven, let them rest for 2 minutes. Pour maple syrup/honey on top. Garnish with chopped pistachios.