Date Cookies (Roulades)

I have always loved date cookies.. At Aroma coffee shops in Toronto I always buy the date cookies there and devour them!

These are quite easy to make .. the only ingredient that you need which you might not have or find easily is date paste…you can get it in some grocery stores that sell Middle Eastern groceries.

These are a bit different then I have had before but really delicious… The filling is the date taste with some cinnamon and cloves mixed in but I left out the cloves.. Murray is not a fan of cloves so I thought it would delicious without them and it is! I also left out th e nuts from the original recipe.

The. recipe is from TRADITIONAL Jewish BAKING BY Carine Goren

Here is the link to the cookbook ( I am an Amazon associate so will get paid if this book is purchased through this link)

I love this cookbook and am trying to bake my way through it!

Here is the recipe. This is half of the recipe from the book! I did not have enough date paste!


3 cups flour

1/2 tbsp baking powder

1/4 cup +3 tbsp softened butter

1/2 cup neutral oil ( I used canola)

1/2 cup water


450 g container of Date Paste

1 tsp cinnamon


Preheat oven to 350f Line a baking sheet with parchment paper

  1. in the bowl of a mixer, mix the flour, baking powder, butter & oil until it forms a crumbly mixture. Add the oil & mix until a dough forms. If the dough is too sticky add some flout but not much, you want a soft dough
  2. Make the filling… mix the date paste and the cinnamon together & set aside
  3. Divide the dough into 2 pieces & on a lightly floured work surface or a piece of floured piece parchment paper. start with one ball & roll it out to a rectangle 1/8 inch thick.
  4. Spread half of the date filling thinly onto the dough. Roll the dough up along the long side into a Roulade. If you have used parchment paper you can use this to help you otherwise if the dough sticks to the work surface gently sue a bench scraper spatula. If you have floured the work surface enough you shouldn’t have trouble rolling it up
  5. {lace this roll carefully onto the prepared baking sheet.. and continue with the next ball of dough.
  6. Leave about 3 inches between each roll on the baking sheet. IF you don not have a big enough baking sheet use 2 and bake each roll separately… or wait for the first one to be baked then bake the second one if you only want to use one baking sheet
  7. Pre-slice the roulades before baking them. Cut into the rolls doubt 1 1/2 inches apart but nit all the way through. You will cut them through when they have finished baking
  8. Bake in the preheated oven for about 30 minutes until browned and cooked through. On of my rolls took longer since I had rolled it a bit just watch.
  9. Let cool briefly until you can handle them, remove to a cooling rack & when completely cooled you can cut through them to make slices.
  10. Sprinkle the cooled cookies withering sugar to serve


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Marilyn Dishes

Many people ask me "how did you do that?" "will you show me how?' So I decided to make a blog about what I cook and bake. I am in no way a professional cook, but I love to feed people and try new things as well as making the "old foods" My friends are wonderful cooks, each with their own 'specialty' and i will be having guest cooks here, showcasing their favourite things to cook as well!! I hope you enjoy this blog and maybe decide to make some of these foods yourself! I am always available to answer any questions you might have about anything you see here. Some of my recipes are unique to me but most are not. They are all recipes I have found in a variety of ways, some are old family recipes that date back decades and some are new ones!

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