12 Tishrei 5781 / Wednesday, September 30, 2020 | Torah Reading: Sukkot
 
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Cinnamon and Nut Rollada    

Cinnamon and Nut Rollada



Crispy rolls filled with walnuts, cinnamon, and dates. Absolutely delicious, especially when served with a cup of coffee!

 



Crispy rolls filled with walnuts, cinnamon, and dates. Absolutely delicious, especially when served with a cup of coffee! 

 

 

 

Baking time: 25 minutes

Preparation time: 1½ - 2 hours (includes rising time)

Level of Difficulty: Easy

Kashrut Type: Dairy or Parve

 

INGREDIENTS 

Dough 

2 cups (280 g) white flour 

100 grams powdered sugar (1 package)

½ teaspoon baking powder 

1 teaspoon of vanilla extract 

salt 

100g (about ½ cup) of cold butter cut into small cubes 1 

2 tablespoons ground almonds  

1/3 cup cold milk from the fridge1 

  

Filling 

Package of date spread 

½ cup finely chopped walnuts (I grind them in a blender) 

1 teaspoon cinnamon  

  

Topping 

Powdered sugar 

  

PREPARATION 

  1. 1. In a mixer bowl with a dough hook, mix flour, ground almonds, baking powder, and powdered sugar. 

  1. 2. Add salt and the butter cubes, and then mix until crumbly. 

  1. 3. Add half the vanilla extract and milk and mix. If needed, slowly add more milk until a dough ball is obtained. Do not add all the milk at once, otherwise the dough will get sticky! 

  1. 4. Remove the dough from the mixer, wrap tightly in plastic wrap, and transfer to the refrigerator for ½-1 hour. 

  1. 5. Preheat oven to 180°C/350°F degrees. Line the baking sheet with baking paper. 

  1. 6. Divide the dough into two equal parts and roll each portion into a rectangle onto a well-floured surface. For both portions of dough, do the following steps: 

  1. a. Use a plate or a spoon to spread half of the date spread onto one portion of the dough. 

  1. b. Sprinkle half of the chopped walnuts and half of the cinnamon over the date spread. 

  1. c. Roll up the dough and place on the baking sheet. 

  1. d. With a sharp knife, make cuts about 1 cm (½ inch) deep into the dough to mark serving sizes. Pre-cutting will make it easier to cut the rolls after baking. 

  1. 7. Bake the rolls for 25 minutes or until golden, being careful not to brown too much. They should come out of the oven while still soft, and then hardened as they cool off. 

  1. 8. Cool slightly, sprinkle with powdered sugar, and cut the rolls into serving portions. 

  

Keeps in a sealed container for up to 4-5 days. 

 

1 For a parve recipe, substitute orange juice for milk and butter.

 

 

* * * 

Keren Agam, owner of the blog Married to Baking, conducts kitchen baking workshops in Jaffa, develops recipes for commercial companies, writes for sites such as Mako, and specializes in quality home baking. Kern's recipes are never complicated or too expensive, and she is a self-proclaiming lover of baking shortcuts. 

 
 

 

 





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