Description
Crisp on the outside and tender inside, with a crunchy walnut surprise, these Date Rolls are a beloved holiday treat. Soft, naturally sweet dates are filled with chopped walnuts and wrapped in a buttery cookie dough that bakes to a delicate golden finish. They make excellent gifts, party bites, or additions to a festive cookie tray. The texture contrast — a light, shortbread-like exterior and a caramelized date center — is what makes these rolls so irresistible. The recipe below is straightforward and yields a batch of elegant, bite-sized pastries that store well and travel easily.
Ingredients
For The Cookie Dough
- 113 grams (1/2 cup) unsalted butter, softened
- 60 grams (1/2 cup) powdered sugar (note: 1/3 cup referenced in the video was an error)
- 1 large egg, at room temperature
- 250 grams (2 cups) all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons pure vanilla extract
For The Filling/Stuffing
- 300 grams pitted dates
- 100 grams walnuts
Egg Wash
- 1 egg yolk
- 1/2 tablespoon milk
Method
Begin by making the cookie dough. In a mixing bowl, cream the softened butter and powdered sugar together for about five minutes until the mixture is pale and fluffy. Add the room-temperature egg and the vanilla extract, mixing on low just until incorporated. The batter may look slightly curdled at this point — that is normal. Add the all-purpose flour and salt, and mix on the lowest speed or fold in by hand until the dough resembles coarse crumbs or popcorn-like pieces. Use clean hands to gently knead the mixture just until it forms a smooth, cohesive dough without overworking it.
Divide the dough in two, wrap each portion in plastic wrap, and chill in the refrigerator for about one hour. Chilled dough is much easier to roll and handle. While the dough chills, prepare the filling: halve the walnut pieces if needed and cut each pitted date lengthwise to create a pocket. Place a walnut half into each date, press the date closed, and lightly roll to seal the filling inside.
When the dough has chilled, work with one portion at a time and keep the other portion refrigerated until ready to use. Roll the dough out on a lightly floured surface to approximately 1/16-inch thickness. Trim or cut the dough into strips sized to fit the length of the stuffed dates. Place a filled date at the edge of a strip and roll the dough around it, overlapping slightly at the bottom to seal. Pinch the seam gently to close and shape each roll so it looks neat. Arrange the prepared rolls seam-side down on a baking tray lined with parchment paper.
Prepare the egg wash by whisking together the egg yolk and milk. Preheat the oven to 350°F (175°C). Brush each date roll lightly with the egg wash to promote even browning and a glossy finish. Bake the rolls for about 15 to 18 minutes, or until the tops are lightly golden and the edges show a hint of color.
Allow the baked rolls to cool on the tray for five minutes, then transfer them to a wire rack to cool completely. Once cooled, dust them with a light coating of icing sugar if desired for a festive look. Store the date rolls in an airtight container at room temperature — they keep well for several days and are perfect for serving at gatherings or packing as thoughtful homemade gifts.