Flaky crisp pastry, filled with dates and walnuts. Matches perfectly with coffee.
for the pastry:
- 2 large egg yolks
- 8 oz / 225g butter
- 1 tbsp sugar
- 1 tsp vanilla extract
- 5 oz / 150g sour cream
- 1 lb / 450g plain flour
for the filling:
- 1 lb / 450g pitted dried dates
- 8 oz / 225g walnuts
- ½ tsp baking soda
- 50ml freshly brewed coffee
- 1 egg yolk, for brushing
- Combine all pastry ingredients into a food processor and pulse, until the dough comes together. Divide into two balls, wrap each in plastic wrap and chill in the fridge for 30 mins.
- Preheat oven to 350° F / 180° C. Pulse walnuts in a food processor until coarsely chopped, set aside. Pulse the dates with the baking soda, until roughly chopped. Add the coffee and pulse until combined. Add the walnuts and pulse again.
- Line a baking tray with parchment paper. Take one pastry ball and divide it into 4 pieces. Roll out each piece on a slightly floured surface to a very thin 12″ x 6″ / 30 x 15 cm rectangle. Spread a thin layer of the filling and roll into a log, starting from the long side. Transfer to the baking tray and repeat with the rest of the pastry.
- Brush with beaten egg yolk and bake for 30 mins, until golden and crispy. Cool in the tray. Slice each log into diagonal pieces.
