Apricot And Date Rolls Recipe
The smell of this Apricot And Date Rolls recipe will draw your husband to the kitchen. Pamper everyone with Apricot And Date Rolls as Dessert. Serve your family this delectable Apricot And Date Rolls today. They are gonna love it!
Ingredients
275 g/10 oz plain flour
150 g/5 oz butter
75 g/3 oz caster sugar, plus a little to sprinkle
Grated rind of 1 lemon, plus 1 tablespoon lemon juice
1 egg, lightly beaten
100 g/4 oz dried apricots
50 g/2 oz dried, stoneless dates
300 ml/1/2 pint water
50 g/2 oz demerara sugar
Directions
Lightly grease two baking trays.
Sift the flour into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the caster sugar and lemon rind, then bind the mixture to a soft dough with the egg.
Knead lightly, then wrap the dough in cling film and chill for 30 minutes, or longer if you have time.
Meanwhile, make the filling.
Finely chop the apricots and dates.
Place them in a heavy based saucepan with the lemon juice, water and demerara sugar.
Simmer over a low heat for about 30 minutes, or until the fruit is soft and the liquid evaporated.
Roll out the dough on a lightly floured board into a rectangle measuring 15 x 40cm/6 x 16in, then cut it into two 7.5 cm/3 in strips.
Spoon the fruit mixture down the length of each strip, 1 cm/1/2 in. in from one long edge.
Gently roll the dough over the fruit mixture to form a long sausage shape with the join running underneath.
Slice the roll into 5 cm/2 in lengths and place these at intervals on the prepared baking trays.
Bake in a moderately hot oven (200 C, 4003 F, gas 6) for about 15 minutes, or until the apricot and date rolls are lightly browned.
Immediately they are removed from the oven, sprinkle the biscuits with caster sugar.
Allow them to cool on the trays for a few minutes before transferring the rolls to a wire rack to cool completely.
Sift the flour into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the caster sugar and lemon rind, then bind the mixture to a soft dough with the egg.
Knead lightly, then wrap the dough in cling film and chill for 30 minutes, or longer if you have time.
Meanwhile, make the filling.
Finely chop the apricots and dates.
Place them in a heavy based saucepan with the lemon juice, water and demerara sugar.
Simmer over a low heat for about 30 minutes, or until the fruit is soft and the liquid evaporated.
Roll out the dough on a lightly floured board into a rectangle measuring 15 x 40cm/6 x 16in, then cut it into two 7.5 cm/3 in strips.
Spoon the fruit mixture down the length of each strip, 1 cm/1/2 in. in from one long edge.
Gently roll the dough over the fruit mixture to form a long sausage shape with the join running underneath.
Slice the roll into 5 cm/2 in lengths and place these at intervals on the prepared baking trays.
Bake in a moderately hot oven (200 C, 4003 F, gas 6) for about 15 minutes, or until the apricot and date rolls are lightly browned.
Immediately they are removed from the oven, sprinkle the biscuits with caster sugar.
Allow them to cool on the trays for a few minutes before transferring the rolls to a wire rack to cool completely.
