SESAME DATE ROLLS
Date rolls with hint of spice and sesame seeds--great for a grab-and-go snack! They taste even better the next day!
Provided by Kim
Categories Appetizers and Snacks Fruit
Time 1h30m
Yield 16
Number Of Ingredients 11
Steps:
- Place dates in a small bowl and completely cover with hot water. Allow to soak until softened, 10 to 15 minutes. Drain, but reserve soaking liquid.
- Combine soaked dates, 2 tablespoons toasted sesame seeds, walnuts, almonds, coconut, coconut oil, cardamom, cinnamon, vanilla, and salt in the bowl of a large food processor. Pulse several times until mixture comes together to form a soft "dough," scraping down the sides as necessary. If mixture is too dry, add in some of the reserved soaking liquid, 1 tablespoon at a time, until desired consistency is reached.
- Turn out dough onto a piece of parchment paper. Roll into a 10-inch long by 1 1/2-inch wide log using lightly greased hands. Sprinkle remaining toasted sesame seeds evenly over the log on all sides, pressing them in gently. Wrap the log in parchment paper, and refrigerate until firm, at least 1 to 2 hours.
- Remove log from fridge, and cut into about sixteen 1/2-inch thick rounds. Serve immediately or store in the refrigerator until ready to use.
Nutrition Facts : Calories 117.6 calories, Carbohydrate 13 g, Fat 7.3 g, Fiber 2.6 g, Protein 2.2 g, SaturatedFat 2.8 g, Sodium 11.9 mg, Sugar 9.4 g
WALNUT DATE BALLS
Love these as a snack or dessert! There's no added sugar. You can press them into a 9x9-inch pan and cut into bars, if you prefer.
Provided by Katyadan
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 6
Steps:
- Process walnuts, dates, coconut, sesame oil, sea salt, and vanilla extract together in a food processor until combined. Roll date mixture into bite-size balls; refrigerate until firm, about 1 hour.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 27.8 g, Fat 13.8 g, Fiber 4.1 g, Protein 3.5 g, SaturatedFat 2.8 g, Sodium 165.2 mg, Sugar 21.5 g
GOLDEN SESAME ROLL-UPS
Provided by Food Network Kitchen
Yield 24 cookies
Number Of Ingredients 4
Steps:
- Mix the sugar, sesame seeds and cinnamon in a small bowl. Lay out a 12-by-16-inch piece of parchment paper. Sprinkle 1/2 cup of the sugar mixture evenly on the paper. Lay the puff pastry on top and sprinkle with another 1/2 cup of the sugar mixture. Roll out the dough into a 12-inch square, pressing the sugar into the dough with the rolling pin. Roll up the dough tightly into a log. Wrap in the parchment paper and freeze until firm, about 30 minutes.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Slice the log into 1/2-inch-thick rounds and place 1 inch apart on the prepared baking sheets. (If the spirals unravel, pinch them back together.) Freeze until firm, about 20 minutes.
- Bake until the pastry is puffed and light brown, 10 to 15 minutes. Remove from the oven and sprinkle with the remaining sugar mixture. Return to the oven and bake until the cookies are glazed and golden, 10 to 15 more minutes. Use a spatula to transfer the warm cookies to another sheet of parchment paper, flipping them over before the sugar hardens. Let cool completely. Store in an airtight container up to 1 week.
SESAME SEED SAUSAGE ROLLS
These sausage rolls are the perfect item for morning tea, as tempting appetisers for unexpected guests or for something different to prepare from just about any plain sausage you normally buy. I use pork or chicken mince or the meat from the casings.
Provided by Jesses Mum
Categories Lunch/Snacks
Time 35m
Yield 12 sausage rolls, 6 serving(s)
Number Of Ingredients 8
Steps:
- 1Cut or break bread into small pieces and place into a bowl. Cover with hot water, stand for five minutes and then, using clean hands, squeeze excess water from bread.
- Place softened bread in a large bowl, add sausage mince, onion and parsley. Season mixture with salt and pepper and mix with clean hands until well combined.
- Partially thaw puff pastry and cut in half. Spread about 1/3 cup of the mince mixture down the centre of each pastry rectangle. Brush edges of pastry lightly with water, then roll up to enclose filling and form long rolls. Cut each roll in half.
- Place sausage rolls, seam-side down, on lightly greased baking trays (I use greaseproof paper to cut down on cleaning up time). Brush lightly with milk and sprinkle with sesame seeds.
- Bake in a 220C preheated oven for ten minutes, then reduce temperature to 180C and bake for a further fifteen minutes or until rolls are golden.
- Note : Cooked sausage rolls will keep in an airtight container in the refrigerator for two to three days. Reheat in a 150C preheated oven as required. Rolls can also be frozen for up to one month.
Nutrition Facts : Calories 1243.4, Fat 93.1, SaturatedFat 27, Cholesterol 121.1, Sodium 1456.2, Carbohydrate 64, Fiber 2.7, Sugar 2, Protein 36
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