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Walnut and date rolls
30 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 269
  • Fat about 16g
  • Carbohydrates about 27g
  • Protein about 4g
This is needed
This is needed for 12 piece
Filling
  • 80 g pitted dates, finely chopped
  • 200 g walnut kernels, finely chopped
  • 1 tbsp sesame seeds
  • 1 organic lemon, use a little grated zest, juice set aside
  • 0.25 tsp cinnamon
  • 1 pinch ground cloves
Rolls
  • 1 parcel strudel pastry (approx. 120 g)
  • 40 g butter, melted, left to cool a little
Syrup
  • 1.5 dl water
  • 150 g sugar
  • 0.75 tbsp rose water
  • 2 tbsp honey
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And that's how it's done
And that's how it's done
Filling
Mix the nuts with all the other ingredients up to and including the ground cloves.
Rolls
Carefully unfold the pastry sheets, cut lengthwise into thirds and then halve the pastry crosswise (24 strips in total). Brush the pastry strips with a little butter, place two on top of each other. Spread 2 tbsp of filling on top, leaving a border of approx. 2 cm all the way around. Fold in the edges, roll up the pastry from the narrow end, place on a baking tray lined with baking paper, brush with the remainder of the butter.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 180°C. Remove, allow to cool slightly, place in a deep dish or a small tin.
Syrup
Bring the water and sugar to the boil, reduce to a syrupy consistency for approx. 5 mins. Add the reserved lemon juice, honey and rose water, cook for a further 5 mins. Pour the sugar syrup over the rolls, leave to cool.