17 August, 2010

Almond Date Spirals

My baking alarm bells always ring whenever I see a recipe that uses dates. It often gives me ideas for yet another sugar free dessert. The recipe for the filling of these spirals I found in the supermarket supplement paper. The original recipe asked for cream instead of milk in the filling and it was supposed to be wrapped in filo pastry. Instead I wrapped it all up in a dough made of  whole wheat flour.
These little things came out absolutely delicious. Just one thing I wasn't sure about when I pulled them out of the oven: are they cookies, or little pastries or little tarts? I don't know. And you know what: I actually don't care. What's in a name anyway?! Here are the facts: They are sweet, they are tasty and they are full of good things. That's all that counts.
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ALMOND DATE SPIRALS


1/3 cup dried dates, pitted and chopped
1/4 cup slivered almonds
1/4 cup milk
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger

1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter
1 tablespoon agave syrup
1/3 to 1/2 cup buttermilk

Yields ca. 12
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Combine dates, almonds, milk and spices in a small pot. Cook over medium heat until it becomes a rough paste. Stir occasionally.  Set aside to cool.

I an bowl, sift together flour, baking powder and salt. Rub the butter into the flour mixture until it becomes crumbly. Combine agave syrup with 1/3 cup buttermilk. Combine wet ingredients with dry ingredients. Knead the dough for a few minutes until smooth. If the dough does not stick together, add more buttermilk.
On a lightly floured surface, pat the dough flat and roll into a 20x30cm (8x12inches) rectangle. Spread the date almond paste evenly onto the dough. With the long side of the rectangle in front of you, start rolling up the dough. When you reach the other end, press the dough gently onto the roll. Wrap the log in plastic wrap and keep in the fridge for at least 30 minutes.

Preheat oven to 200C (390F). Line baking sheet with parchment paper.

Remove the plastic wrap, and cut log into 1/2 inch slices. Place the slices on prepared baking sheet and bake for 10-12 minutes, or until edges are just beginning to brown. Let cool on wire racks.

5 comments:

  1. That looks great. Could you sub the buttermilk for soy?

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  2. I think I may just love you. Going through a busy period in life has left me with the itch to bake, but a diet not healthy enough to justify it. You've shown me a happy medium that should satisfy greatly, thanks =)!

    ~Kurious Kitteh

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  3. @ Joy,

    I have never cooked with soy milk. I wouldn't know. Sorry. If you try, let me know the results!!

    @kuriousKitteh
    Thanks, I love to be loved :-) Happy baking!!!!

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  4. Yum! I want to try one! You should give these cookies a shot- they're white chocolate raspberry macadamia cookies and they're amazing!

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  5. I absolutely love this! So simple yet looks totally delish. Gonna have to try it over Eid.

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