Cinnamon and Date Rolys

Bea’s delicious rolys are a healthy twist on the traditional cinnamon swirls and are bursting with beautiful nutritious tastes!

150g Medjool dates, pitted

30g unsalted butter (block)

½ tsp – 1 tsp ground cinnamon

1 tsp vanilla extract

320g ready-rolled puff pastry sheet

1 egg lightly beaten

30g flaked almonds  

Preheat the oven to 180C/160C fan/Gas mark 6. Line 2 large baking trays with baking parchment. Pit the dates, blend them together with the butter, cinnamon and vanilla to make a thick, smooth paste.Unroll the pastry and spread the dates paste over in an even layer, leaving a narrow border around the edge. Sprinkle over ¾ of the almonds, then roll up the pastry tightly, starting from the long side.

Slice the pastry roll into 2cm thick rounds to make about 14 in total and place the rounds flat on the baking trays. Using a rolling pin/edge of a big bladed knife or your hand, flatten each round to about 1cm in thick. Brush the tops with beaten egg and scatter the remaining flaked almonds over. Bake for about 20 minutes or until risen and cooked through. Transfer them to a wire rack to cool slightly, then enjoy either warm or cold. Store in an airtight container for up to 3 days.