Title: Date Swirls
Categories: Pastry
Yield: 40 Swirls
MMMMM---------------------------DOUGH--------------------------------
1 c Butter
1 1/2 c Unbleached white flour
1/2 c Sour cream
MMMMM--------------------------FILLING-------------------------------
2 c Dates; chopped
1/2 c Water
1/3 c Honey
3 tb Butter
Cut butter into flour until well blended (a food processor will do
this in 10 seconds with the chopping blade). When the texture is that
of corn meal, add sour cream and mix well until thoroughly blended.
Cut dough evenly in half, wrap in plastic, and chill for at least 4
hours (set dough in the freezer for the first half hour if you're
pinched for time) or overnight.
Set a 1 qt saucepan over medium heat and add dates, water, honey, and
butter. Bring to a boil and simmer, stirring occasionally until
mixture is relatively smooth. Remove from heat and set aside to cool.
Preheat oven to 350 F. Roll pastry out on well-floured board into a
rectangle approximately 18x14" by 1/4" thick. Spread half of date
filling over dough to 1" from edges on all sides. If date filling is
too thick and doesn't spread easily, thin with a little water.
Roll dough up tightly lengthwise into a long, thin log. Cut 20 slices
approximately 3/4" thick. Set on buttered cookie sheet at least 1"
apart. Bake 20 minutes. Repeat with second batch of dough.
Recipe by Horn of the Moon Cookbook by Ginny Callan
