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Apricot Fig Date Rolls Recipe

Ingredients

How to make it

  • The Syrup
  • To prepare the syrup boil the 1 cup water and then drop the 2 cups sugar and keep stirring. As soon as the mixture boils and rises again drop the 2 tablespoons lemon and stir and leave for three minutes before you turn off and set aside.
  • The Dough
  • Dissolve the yeast into two table spoons of the warm milk with 1 teaspoon sugar and let to sit for 15 minutes. Sift the flour with salt , sugar, baking powder. Then drop the eggs and the Crisco. Until the mixture is feathery flaky. Then drop the rest of the milk and oil. Keep on kneading and add some flour if necessary. Then let to rest for 2 hours.
  • Stuffing the Dough:
  • Simply drop the fruits into boiling water and leave for 10 minutes. Then strain mix well with the nutmeg and grind.
  • Drop the fruits into half of the syrup and drop the tea and lemon juice. Next drop the rest of the syrup and taste, if the lemon is still persistent in taste add more syrup. Leave on the fire to reduce. Then spread to cool.
  • Roll out the dough into a wide rectangle and spread the stuffing and roll like a swiss roll. Then cut it out into chunks with a knife and bake on a 180 C from the bottom thermostat for 15-20 minutes then from the top only for 5-7 minutes. Let cool and dash with fine sugar.

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