This roulette dates walnuts Saffron Recipe wraps a sticky date, walnut, sesame and honey filling in small saffron pancakes. The rolls are sliced into bite-size spirals, so the fruit-and-nut centre stays visible.
“Roulette” in the original title means a roulade or rolled sweet. The method is closer to filled crepes than a baked sponge roll.
Ingredients
For the saffron pancakes
- 3 large eggs
- 5 tablespoons plain flour
- 2 1/2 tablespoons plain yogurt
- 2 tablespoons sugar
- 1 tablespoon concentrated saffron infusion
- 3 tablespoons neutral oil, for the pan
For the date and walnut filling
- 20 soft dates
- 5 whole walnut kernels, or 10 halves
- 2 tablespoons honey
- 1 to 2 tablespoons sesame seeds
- Ground cinnamon, optional, for finishing
Mix the saffron batter
Whisk the eggs in a broad bowl until the whites and yolks are completely combined. Add the yogurt and sugar and whisk again until smooth.
Sift in the flour a tablespoon at a time. Stir in the saffron infusion last. Our guide to brewing saffron explains how to make a concentrated infusion that colours the batter without thinning it.
Let the batter rest for 10 minutes. It should pour in a thick ribbon and spread with the back of a spoon. If it is too stiff, add 1 teaspoon water; if unusually runny, add 1 teaspoon flour.
Cook the small pancakes
Set a non-stick frying pan over medium-low heat and brush it with a little of the oil. Spoon in enough batter to make a circle about 10 cm across, spreading it thinly and evenly.
Cook for 60 to 90 seconds, until the top loses its wet shine and the underside is pale gold. Turn with a thin spatula and cook the second side for about 30 seconds.
Transfer to a plate and cover with a clean kitchen towel while you cook the remaining batter. Keeping the pancakes soft is important: dry edges crack instead of rolling around the filling.
Prepare the date and walnut filling
Remove every date stone and inspect the fruit. Mash the dates with a fork until they form a paste. If they are firm, cover them with hot water for 5 minutes, drain thoroughly and then mash.
Chop the walnuts finely. Mix them into the dates with the honey and 1 tablespoon sesame. Add the remaining sesame only if the filling is very sticky; it should hold together without becoming dry.
Roll the date and walnut roulades
Lay one saffron pancake on the work surface. Shape a narrow line of filling across the lower third, leaving a 1 cm border at both ends.
Fold the lower edge over the filling and roll firmly but gently. Place the seam underneath. Repeat with the remaining pancakes, keeping the filling layer modest so it does not push out at the sides.
Chill and slice
Arrange the rolls seam-side down, cover and refrigerate for 20 to 30 minutes. A short chill firms the date filling and makes cleaner cuts.
Trim only ragged ends, then cut each roll into pieces about 3 cm wide with a sharp knife. Wipe the blade between cuts if honey begins to stick.
Arrange the spirals cut-side up and add a light dusting of cinnamon if desired. Avoid coating them heavily; the saffron pancake and date filling should remain visible.
Common problems
- Pancakes tear: let the first side set fully and keep the layer slightly thicker at the centre.
- Edges crack: lower the heat, shorten the second side and cover cooked pancakes with a towel.
- Filling leaks: use less honey or chill the shaped rolls before slicing.
- Rolls open: finish seam-side down and give the filled pancake a firm first turn.
Serving and storage
Serve the saffron date and walnut rolls at room temperature with tea or coffee. They are rich, so small 3 cm pieces are usually enough.
Keep leftovers covered in the refrigerator for up to 2 days. Let them stand out for 10 minutes before serving so the date centre softens. This recipe contains wheat, eggs, milk, walnuts and sesame.
