for 12 pieces

Filling

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

Rolls

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

Syrup

1 ½ dl	water
150 g	sugar
2 tbsp	honey
¾ tbsp	rose water

How it's done

Filling

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

Rolls

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.

Syrup

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.

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