Parsi Date Scrolls
I have been experimenting with dates over the past few weeks and whipped up this recipe for the kids to take to school. If you don’t have saffron or rose water don’t worry, just omit them and carry on. These are best eaten fresh and warm from the oven!
Makes 9 Scrolls
Preparation Time: 15 minutes / Baking Time: 15 minutes
1 tbl milk
Pinch saffron (Optional)
1 ½ cup self-raising flour
¾ cup Greek yoghurt
1 tbl caster sugar
Pinch of salt
Butter, extra 1-2 tbl for greasing
1 cup finely chopped dates
1 tsp cinnamon/cardamom powder
1 tsp vanilla essence
1 tbl rose water (optional)
Preheat oven to 180 deg C fan bake.
Heat milk in microwave for 10 seconds. Add saffron, swirl and soak for 5 mins. NOTE - this is optional if you have/like saffron.
Make the date mixture – mix dates with powder, vanilla and rose (optional) in a small bowl.
Add flour, sugar, salt, yoghurt, saffron milk into a large bowl and knead by hand for a couple of minutes until combined (or for a minute if using a Thermomix). You want a soft but not too sticky dough. NOTE - if too sticky add some more flour - if too dry, add some more yogurt.
Spread/pat dough into a thin rectangle (at least 25 x 30 cm approx.) on a floured surface.
Brush with thin layer of butter and spread the date mixture evenly out onto dough rectangle.
Roll dough from long end carefully, into a scroll.
Cut into 9 x 2cm thick rounds with a sharp knife and place swirl side up on a tray with baking paper
Bake for 10-15 minutes until lightly brown.
Remove from oven and brush tops with some more butter to keep soft.
Best eaten immediately or store in an airtight container by next day. These can be frozen for up to a month.