Another super simple version of date desserts. Just drizzle with Butterscotch sauce, as dates and butterscotch pair super well together.
The super dates!
Ingredients
Serves: 40- 50 phyllo squares (recipe on this link)
- 225g dates, pitted & processed in a food processor
- 1 tsp orange blossom water
- 1 tsp melted butter
- 1 tsp rose water (optional)
- Cardamom powder (optional)
- pinch ground cloves optional
- Icing Sugar for dusting
To prepare the date filling
Mix dates, blossom water/ rose water, spices if using until well incorporated. Shape the mixture into little cylinders. do not roll too thin.
To Roll the sheets
Place 1 date cylinder on the phyllo sheet. tuck in the sides of the sheet, and roll into a spring roll. Repeat until all the quantity is finished.
To Freeze
If you are going to freeze the prepared rolls, then place them separated with wax paper, in an airtight freezer-safe container. Prepared date rolls can be frozen up to 6 months.
To serve
You can deep fry the rolls until golden, or what I do is brush them with butter and bake them in 450F-220C oven until golden, turning once.
Let cool for a minute, place on serving platter and dust lightly with Icing Sugar, or serve next to caramel sauce/butterscotch sauce.
