Date and Walnut Rolls

Instructions

1. Step 1

   Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant. Transfer them to a mixing bowl.

   Timer: 5 min (fixed)

   Ingredients used: 100.0 gr Walnut

   Cookware: mixing bowl, skillet, spatula

2. Step 2

   Melt the butter in the skillet over low heat. Add the dates and cook, pressing and stirring them until they form a cohesive paste that pulls away from the skillet.

   Timer: 8 min (fixed)

   Ingredients used: 300.0 gr Date, 15.0 gr Unsalted Butter

   Cookware: skillet, spatula

3. Step 3

   Remove the skillet from the heat. Fold in the toasted walnuts, cardamom, and salt until evenly combined.

   Timer: 2 min (fixed)

   Ingredients used: 0.5 gr Fine Salt, 1.0 gr Ground Cardamom

   Cookware: skillet, spatula

4. Step 4

   Transfer the mixture to the mixing bowl and let it cool until warm but comfortable to handle.

   Timer: 10 min (fixed)

   Cookware: mixing bowl, spatula

5. Step 5

   Spread the coconut over a sheet of parchment paper. Shape the date mixture into a compact 20 cm log, then roll and press it in the coconut to coat all sides.

   Timer: 5 min (fixed)

   Ingredients used: 40.0 gr Desiccated Coconut

   Cookware: cutting board, parchment paper

6. Step 6

   Wrap the log in the parchment paper and refrigerate until firm.

   Timer: 60 min (fixed)

   Cookware: parchment paper

7. Step 7

   Unwrap the firm log and cut it crosswise into 12 even rolls.

   Timer: 2 min (fixed)

   Cookware: cutting board, knife