Date Pinwheel Cookies

Makes 2 dozen

 

½ package of frozen puff pastry sheets, thawed  (about 17 oz)

1 egg, beaten

1 tsp heavy cream

10 pitted dates (preferably Medjool) ( or date filling enough to cover pastry dough)

½ cup toasted walnuts, finely chopped

¼ cup sugar

Unfold the pastry sheets onto a lightly floured surface.  Roll gently into a rectangle, about 6 by 14 inches.  Cover pastry and chill in refrigerator about 10 minutes. 

 

In a small bowl, combine egg and cream.  Brush onto pastry, reserve a little.  Place dates end to end along the length of the pastry sheets, about one inch from the top.  If you are using pastry filling, spread across the length (14”) about one inch from the top.  Sprinkle the pastry with walnuts. 

 

Beginning with the date side, firmly roll the pastry and trim any rough edges.  Cover and chill 10 minutes.

 

Brush with remaining egg mixture.  Sprinkle with sugar.  Cut into 24 slices, about ½ inch in thickness.  Place onto a parchment-lined baking sheet, cover and place in refrigerator for 30 minutes.  Preheat oven to 350 degrees F.  Bake about 20 to 25 minutes, until golden and slightly crisp around the edges.    Enjoy with some hot and delicious tea or coffee!