Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Date | 1 date (24g) medjool | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
- FILLING :
- 2 tablespoons butter
- 2 tablespoons water
- 1 1/2 cups dates, pitted and chopped
Directions
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.
Category:Arabian Recipes
Category:Arabian Desserts