Date-Nut Pinwheels
Nutritional Info
- Servings Per Recipe: 40
- Amount Per Serving
- Calories: 106.1
- Total Fat: 3.2 g
- Cholesterol: 3.8 mg
- Sodium: 9.3 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 1.3 g
- Protein: 1.3 g
View full nutritional breakdown of Date-Nut Pinwheels calories by ingredient
Introduction
These are a great grown up version of the fig cookies and date squares from your childhood. You will end up with a bit of extra, baklava-inspired filling, but it is excellent served with cheese or on toast, and will disappear quickly from your refrigerator. These are a great grown up version of the fig cookies and date squares from your childhood. You will end up with a bit of extra, baklava-inspired filling, but it is excellent served with cheese or on toast, and will disappear quickly from your refrigerator.Number of Servings: 40
Ingredients
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¼ cup salted butter, softened
¼ cup shortening
¾ cup sugar
¼ cup brown sugar
2 tbsp ground flax seed
1 tsp vanilla
2 tbsp white wine
1 ¼ cups all-purpose flour
1 cup spelt flour
1 tsp baking powder
½ tsp salt
2 cups dried pitted dates
¾ cup white wine
¼ cup chopped walnuts
¼ cup honey
¼ tsp rosewater
1 tsp grated orange rind
Tips
I recommend freezing the filled logs for about 30 minutes - 1 hour before slicing so it holds its shape.
Directions
Cream butter, shortening, sugars, flax seed, vanilla and wine.
Beat in the flours, baking powder and salt.
Place dough between 2 sheets of parchment paper and, using a rolling pin, roll out to make a rectangle about 10 x 12-inches large and ¼-inch thick.
Place dough in the refrigerator to chill for 30 minutes or until firm.
Place dates in a small pot with the white wine. Bring wine to a boil, reduce heat to medium-low and simmer, stirring occasionally, for 8 to 10 minutes, or until dates are soft and the wine is almost completely absorbed.
Place dates, walnuts, honey, rosewater and orange rind in the bowl of a food processor and pulse until mixture becomes a thick, sticky paste.
Heat oven to 350ºF.
Remove dough from refrigerator. Remove top sheet of parchment paper, and cut dough in half lengthwise to make two 10 x 6-inch (25 x 15-cm) rectangles.
Spread filling mixture generously over each half of the dough leaving a ½ -inch (1-cm) border all around.
Roll the first piece of dough into a tight log, beginning with the long edge. Repeat with second piece of dough.
Use a sharp knife to cut the log into ¼” slices.
Place cookies on parchment-lined baking sheets and bake, 1 sheet at a time, for 12 minutes. Cool on a rack.
Serving Size: Makes ~40
Number of Servings: 40
Recipe submitted by SparkPeople user JO_JO_BA.
Beat in the flours, baking powder and salt.
Place dough between 2 sheets of parchment paper and, using a rolling pin, roll out to make a rectangle about 10 x 12-inches large and ¼-inch thick.
Place dough in the refrigerator to chill for 30 minutes or until firm.
Place dates in a small pot with the white wine. Bring wine to a boil, reduce heat to medium-low and simmer, stirring occasionally, for 8 to 10 minutes, or until dates are soft and the wine is almost completely absorbed.
Place dates, walnuts, honey, rosewater and orange rind in the bowl of a food processor and pulse until mixture becomes a thick, sticky paste.
Heat oven to 350ºF.
Remove dough from refrigerator. Remove top sheet of parchment paper, and cut dough in half lengthwise to make two 10 x 6-inch (25 x 15-cm) rectangles.
Spread filling mixture generously over each half of the dough leaving a ½ -inch (1-cm) border all around.
Roll the first piece of dough into a tight log, beginning with the long edge. Repeat with second piece of dough.
Use a sharp knife to cut the log into ¼” slices.
Place cookies on parchment-lined baking sheets and bake, 1 sheet at a time, for 12 minutes. Cool on a rack.
Serving Size: Makes ~40
Number of Servings: 40
Recipe submitted by SparkPeople user JO_JO_BA.
