for 12 pieces

Pastry dough

400 g	white flour
1 tsp	salt
3 tbsp	sugar
1 ½ tsp	dry yeast
2 ½ dl	milk
80 g	butter, soft, cut into pieces

Filling

200 g	walnut kernels, finely chopped
50 g	pitted dates, finely chopped
100 g	sugar
100 g	butter, soft
2 tbsp	milk
2 tbsp	whisky or milk
1	organic lemon, use grated zest and juice
½ tbsp	cinnamon

Icing

200 g	icing sugar
3 tbsp	lemon juice

How it's done

Pastry dough

Mix the flour, salt, sugar and yeast in a bowl. Add the milk, knead into a soft, smooth dough. Knead the butter in well. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Filling

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

To shape

Roll out to a 35 x 45 cm square. Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll the pastry up from the long side, cut into 12 pieces, place on a baking tray lined with baking paper, cover and allow to rise for about another 30 mins.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the pan.

Icing

Mix the icing sugar and the lemon juice, brush onto the rolls while they are still hot, and leave to cool on a wire rack.

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