Date Rolls ~ Bombay Style Christmas Sweet
Prep time: 40 – 45 mins | Bake time: 15 mins | Yield 34-36 date rolls
For the filling:
- 250 grams dates, pitted (after measuring) and finely chopped/minced * see notes
- 50 grams (1/2 cup) walnuts finely chopped/minced
For the dough/covering:
- 2 cups (230 grams) all purpose flour (maida)
- 1/4 teaspoon baking powder
- 2 teaspoon powdered sugar (caster sugar)
- 1/2 cup (100 grams) butter or ghee softened at room temperature
- 1/2 teaspoon vanilla extract
- pinch of salt
- approx 3/4th cup (180ml) cold/chilled water to knead the dough
- 1 egg yolk lightly beaten
- 1-2 teaspoons water
To make the filling:
1. Mix the minced dates and walnuts in a bowl and knead into a ball
2. On a clean surface roll out the ball into a long sausage
3. Pinch out marble size balls out of the sausage and shape them into tiny oblong shapes (pellets) – the size of kulkuls
4. Continue until all the mixture has been used up.
To make the dough/covering:
1. In a bowl sift together the flour, baking powder and salt. Rub butter into it until the mixture resembles fine breadcrumbs
2. Add the sugar and sprinkle the chilled water a little at a time to knead the mixture into a smooth dough without any cracks on the surface. You may not require the full amount of water mentioned.
3. Roll out the dough on a clean working surface into a large square or rectangular shape. Cut out squares approx 1-1/2 or 2″ each and keep it ready.
To assemble & bake
1. Preheat oven at 180 degrees C for 15 mins. Line a large baking tray with baking parchment
2. Place a square of dough on the working surface, place the filling inside, roll up the covering around it and gently seal the open edges using some pressure. If you need to slightly overlap the covering it is ok as it will prevent the dough from opening up during the baking process.
3. Place all the rolls slightly spaced apart on the prepared baking tray and brush them with the egg wash for a golden glaze.
4. Bake for 15-16 minutes until golden on top. Remove and allow to cool completely on a wire rack before transferring into an airtight container (if not cooled completely they will turn soft and soggy)
1. If you are using pitted dates (seedless) then you can reduce the quantity from 250 grams to around 210-220 grams. Try to use soft & mushy kind of dates – Medjool if you can afford them are the best or even Omani dates work well. Basically we need to use dates that can blend easily with the nuts to form a dough.
2. If you are making the dough ahead of time you can do so, just refrigerate it or freeze it in an airtight container but when you intend to use it/roll it out make sure it has been brought back to room temperature – do not use shortcuts and microwave the dough as the butter will melt and the dough will lose its texture and become hard to work with