A super easy-to-follow recipe which makes 12 delicious puff pastry rolls. You can use a vegan puff pastry sheet and dairy-free spread/butter if you want this recipe to be vegan and the outcomes will look and taste exactly the same.
You will need:
For the rolls:
1 ready-rolled puff pastry sheet (375g)
50g butter/dairy-free spread/vegan butter
100g pitted dates
1 tbsp water
For the icing:
3 tablespoons of icing sugar
2 teaspoons orange juice
zest from 1 orange
Pre-heat the oven to 180C/gas 4
Line a tray with baking parchment (or two, depending on your trays/size of the oven)
Add the dates, walnuts, butter and water to an electric blender and mix until you have a smooth-ish paste.
Unroll the puff pastry sheet and spread the paste evenly
Roll the pastry tightly into a log
Using a sharp knife slice the log in half, then each half in 6 pieces.
Place the rolls on the tray/trays lined with baking parchment, at least 3-4cm apart, with the spiral side up.
Bake for about 15 minutes or until golden brown.
Remove from the tray and leave on a cooling rack for at least 15 min
Mix the icing sugar with the orange juice, and once the rolls have cooled down, spread the icing on top. Add an extra teaspoon of orange juice if the icing is too thick. If you've added too much juice, add more icing sugar to thicken it.
They last for 2-3 days if kept in an air-tight container at room temperature although I doubt you will make much use of this information. The date and walnut puff pastry rolls magically disappear in my house as soon as they've cooled down.
You can also use lemon instead of orange when making the icing and these date and walnut puff pastry rolls will be just as delicious
If you try this recipe, please let me know how it went in the comments below.
I hope life is treating you well.