Date And Walnut Rolls Recipes

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DATE AND WALNUT PHYLLO ROLLS WITH GREEK YOGURT AND HONEY



Date and Walnut Phyllo Rolls with Greek Yogurt and Honey image

Date and Walnut Phyllo Rolls with Greek Yogurt and Honey

Provided by Elizabeth Falkner

Categories     Fruit     Nut     Dessert     Bake     Cocktail Party     Quick & Easy     Yogurt     Date     Walnut     Fall     Winter     Shower     Healthy     Honey     Engagement Party     Phyllo/Puff Pastry Dough     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 8 servings

Number Of Ingredients 8

14 ounces Medjool dates (about 1 1/2 cups), pitted
1/2 cup walnuts, toasted
3 tablespoons plus 1/4 cup Greek honey or other honey
1 teaspoon finely grated orange peel
1/2 teaspoon cardamom seeds (from about 10 pods), finely ground in spice mill or in mortar with pestle
8 17 1/2x12 1/2-inch or sixteen 13 1/2x8 1/2-inch sheets fresh phyllo pastry or frozen, thawed
1/2 cup (1 stick) unsalted butter, melted
1 cup Greek whole-milk yogurt

Steps:

  • Combine dates, walnuts, 3 tablespoons honey, orange peel, and cardamom in processor. Blend until paste forms.
  • Preheat oven to 375°F. Line rimmed baking sheet with parchment. If using 17 1/2x12 1/2-inch phyllo sheets, place stack of 8 phyllo sheets on work surface. Halve stack crosswise, forming 16 sheets, each 12 1/2x8 3/4 inches; arrange in 1 stack. Or if using 13 1/2x8 1/2-inch phyllo sheets, stack 16 sheets on work surface. Cover phyllo stack with plastic wrap, then damp kitchen towel. Remove 1 phyllo sheet from stack and place on work surface; brush with melted butter. Top with second sheet; brush with butter. Starting 1 inch from edge at short end of phyllo, spoon 3 tablespoons date mixture in dollops in row parallel to edge. Mold date mixture into log, leaving 1/2-inch border at edges of phyllo. Roll up date log in phyllo, enclosing filling and forming roll (filling will be exposed at ends). Transfer to baking sheet; brush with butter. Repeat with remaining phyllo, butter, and date mixture. Bake until golden, about 23 minutes. Cool on baking sheet.
  • Spoon yogurt into small bowl (or 8 individual bowls); drizzle remaining 1/4 cup honey over yogurt. Place 1 phyllo roll on each of 8 plates. Serve with honey-yogurt for dipping.

WALNUT DATE BALLS



Walnut Date Balls image

Love these as a snack or dessert! There's no added sugar. You can press them into a 9x9-inch pan and cut into bars, if you prefer.

Provided by Katyadan

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 6

2 cups walnuts
2 cups pitted Medjool dates
1 cup shredded coconut
1 tablespoon sesame oil
1 teaspoon sea salt
1 teaspoon vanilla extract

Steps:

  • Process walnuts, dates, coconut, sesame oil, sea salt, and vanilla extract together in a food processor until combined. Roll date mixture into bite-size balls; refrigerate until firm, about 1 hour.

Nutrition Facts : Calories 231.8 calories, Carbohydrate 27.8 g, Fat 13.8 g, Fiber 4.1 g, Protein 3.5 g, SaturatedFat 2.8 g, Sodium 165.2 mg, Sugar 21.5 g

DATE-WALNUT PINWHEELS



Date-Walnut Pinwheels image

Every time someone drops in for coffee, I bake up a batch of these fruit and nut pastries-I always keep the ingredients in my pantry. The recipe's a cinch to double, too, so it's good for parties and potlucks. -Lori McLain, Denton, Texas

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 1 dozen.

Number Of Ingredients 6

3 tablespoons sugar
1/2 teaspoon ground cinnamon
1 sheet refrigerated pie crust
1 tablespoon apricot preserves
2/3 cup finely chopped pitted dates
1/2 cup finely chopped walnuts

Steps:

  • Preheat oven to 350°. Mix sugar and cinnamon. On a lightly floured surface, unroll crust; roll crust into a 12-in. square. Spread preserves over top; sprinkle with dates, walnuts and cinnamon-sugar., Roll up jelly-roll style; pinch seam to seal. Cut crosswise into 12 slices, about 1 in. thick. Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 12-14 minutes. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 155 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 68mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

DATE AND WALNUT ROLLS



Date and Walnut Rolls image

This recipe has been adapted from an Australian Women's Weekly Recipe. It makes two rolls. It keeps for a month or so if wrapped in plastic cling wrap and placed it in the freezer. You can slice it and freeze in single serves to take in your lunch box. Can substitute pecans for the walnuts or leave them out all together (just add in some extra dates instead). I also make a gluten-free version of this recipe see recipe#218329

Provided by Jubes

Categories     Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 8

1 cup dates, chopped (dried pitted dates)
1 cup brown sugar, measure firmly packed
1 1/4 cups water
60 g butter
1/2 teaspoon bicarbonate of soda
1 egg, lightly beaten
1/2 cup walnuts or 1/2 cup pecans, chopped
2 cups self-raising flour (alternately use 2 cups plain flour and 4 teaspoons baking powder)

Steps:

  • Grease 2 - 8cm round x 17cm long nut roll tins. If you do not have nut roll tins you can use a bar loaf tin and cover it tightly in foil- the result is not as quite as good.
  • Preheat oven to 180°C (350°F ).
  • Combine the date, butter, sugar and water in a saucepan. Stir over low heat until the sugar and butter have melted. Bring to boiling point and then remove from the heat.
  • Allow the mixture to cool.
  • Stir the sifted bicarbonate soda, sifted flour, egg and nuts into the cooled date mixture.
  • Spoon the mixture into the greased tins. Replace the lids tightly and bake upright in a moderate oven for 40 minutes.
  • Stand rolls ten minutes before turning out onto wire racks to cool.
  • Serve sliced with butter.
  • Suitable to slice and freeze.
  • As a variation you can use pecan nuts or macadamias in place of the walnuts.

Nutrition Facts : Calories 193.8, Fat 5.9, SaturatedFat 2.3, Cholesterol 21.2, Sodium 269.6, Carbohydrate 33.9, Fiber 1.6, Sugar 20.4, Protein 2.8

DATE & WALNUT ROLLS - GLUTEN FREE



Date & Walnut Rolls - Gluten Free image

This recipe has been adapted from an Australian Women's Weekly Recipe. It tastes no different to a regular(wheat) flour roll. It's best eaten within a day or two.It keeps for a month or so if you slice and wrap in plastic cling wrap and place it in the freezer. You can slice it and freeze in single serves to take in your lunchbox. It travels well and is not crumbly like most gluten free cakes. Can substitute pecans for the walnuts or leave them out all together (just add in some extra dates instead)

Provided by Jubes

Categories     Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 9

1 cup dates, chopped (dried pitted dates)
1 cup brown sugar, measure firmly packed
1 1/4 cups water
80 g butter
1/2 teaspoon bicarbonate of soda
1 egg, lightly beaten
1/2 cup walnuts or 1/2 cup pecans, chopped
2 cups gluten-free self-raising flour (alternately use 2 cups plain gluten-free flour blend and 4 teaspoons gluten-free baking powder)
1/2 teaspoon xanthan gum (use only if your flour blend does not contain a gum)

Steps:

  • Grease 2 - 8cm round x 17cm long nut roll tins. If you do not have nut roll tins you can use a bar loaf tin and cover it tightly in foil- the result is not as quite as good.
  • Preheat oven to 180°C (350°F ).
  • Combine the date, butter, sugar and water in a saucepan. Stir over low heat until the sugar and butter have melted. Bring to boiling point and then remove from the heat.
  • Allow the mixture to cool.
  • Stir the sifted bicarbonate soda, sifted flour, egg and nuts into the cooled date mixture.
  • Spoon the mixture into the greased tins. Replace the lids tightly and bake upright in a moderate oven for 40 minutes.
  • Stand rolls ten minutes before turning out onto wire racks to cool.
  • Serve sliced with butter.
  • Suitable to slice and freeze.
  • As a variation you can use pecan nuts or macadamias in place of the walnuts.

Nutrition Facts : Calories 147.3, Fat 6.8, SaturatedFat 2.9, Cholesterol 23.9, Sodium 78.4, Carbohydrate 22.3, Fiber 1.1, Sugar 20.4, Protein 1.3

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