Walnut and date rolls

Walnut and date rolls

Total: 50 min. | Active: 30 min.
Nutritional value / piece: 269 kcal
, Fat: 16 g
, Carbohydrate: 27 g
, Protein: 4 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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200 g walnut kernels, finely chopped
80 g pitted dates, finely chopped
1 tbsp sesame seeds
1 organic lemon, use a little grated zest, juice set aside
¼ tsp cinnamon
1 pinch ground cloves


1 parcel strudel pastry (approx. 120 g)
40 g butter, melted, left to cool a little


1 ½ dl water
150 g sugar
2 tbsp honey
¾ tbsp rose water
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How it's done

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Mix the nuts with all the other ingredients up to and including the ground cloves.


Carefully unfold the pastry sheets, cut lengthwise into thirds and then halve the pastry crosswise (24 strips in total). Brush the pastry strips with a little butter, place two on top of each other. Spread 2 tbsp of filling on top, leaving a border of approx. 2 cm all the way around. Fold in the edges, roll up the pastry from the narrow end, place on a baking tray lined with baking paper, brush with the remainder of the butter.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 180°C. Remove, allow to cool slightly, place in a deep dish or a small tin.


Bring the water and sugar to the boil, reduce to a syrupy consistency for approx. 5 mins. Add the reserved lemon juice, honey and rose water, cook for a further 5 mins. Pour the sugar syrup over the rolls, leave to cool.

Good to know
Tip: Cover and leave to infuse in the fridge. The rolls will taste even better after 2 days.

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