Israeli Date and Walnut Swirl Cookies

Ingredients

• 375 g (3 cups)unbleached plain flour
• 12.5 g (2½ teaspoons)baking powder
• 1.25 g (¼ teaspoon)salt
• 198 g (14 tablespoons; 1½ sticks plus 2 tablespoons), at room temperatureunsalted butter
• 50 g (¼ cup)sugar
• 240 g (1 cup)full-fat sour cream
• 240 g (1 cup)date paste
• 85 g (¾ cup)chopped walnuts
• to tasteicing sugar

Instructions

1. 1

   Mix dry ingredients

   In a medium bowl, combine the flour, baking powder and salt.

2. 2

   Beat butter mixture

   Using a hand mixer and a separate medium bowl, or a stand mixer fitted with the paddle attachment, beat the butter and sugar together. Add the sour cream and beat until combined.

3. 3

   Add the flour

   Add the flour mixture to the sour cream mixture and beat just until combined.

4. 4

   Chill the dough

   Wrap the dough in cling film and refrigerate for 20 minutes.

5. 5

   Heat the oven

   Preheat the oven to 190°C (375°F) and line two baking trays with baking parchment.

6. 6

   Divide the dough

   Unwrap the dough and divide it into two equal pieces. Use a kitchen scale for accuracy if you have one.

7. 7

   Roll into rectangles

   Roll each piece of dough into a rectangle about 20 × 36 cm (8 × 14 inches).

8. 8

   Add the filling

   Spread the date paste evenly over one rectangle and scatter the walnuts across it.

9. 9

   Shape the logs

   Starting at a long edge, roll the dough up firmly rather than loosely. Shape it into a squarish log, not a perfectly round one. Repeat with the second rectangle.

10. 10

    Arrange on trays

    Place one roll on each prepared baking tray.

11. 11

    Mark the cookies

    With a sharp knife, make cuts 2.5 cm (1 inch) apart, cutting through the top but not all the way through. These marks will guide the slicing after baking.

12. 12

    Bake the rolls

    Bake for 26–28 minutes, until lightly golden. Rotate the trays halfway through baking if needed.

13. 13

    Cool and slice

    Take the rolls out of the oven and let them cool slightly. Dust all over with icing sugar, then cut through the marked lines to separate the cookies.

What are Israeli date and walnut swirl cookies?

These cookies are made by wrapping a rich dough around date paste and walnuts, baking it in a log, then cutting it into portions. Dates and nuts are familiar flavours across Middle Eastern cooking, while this rolled, sliceable format makes the filling easy to share.

Sour cream helps give the dough tenderness and a slight tang to balance the sweet dates. The firm roll and shallow cuts help the cookies hold their swirl as they bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 335 calories, 5g protein, 43g carbs, 17g fat.

Flour and date paste provide most of the carbohydrates, while butter and walnuts contribute much of the fat; walnuts and sour cream also add some protein. Pair a cookie with fresh fruit or plain yoghurt if you want a more balanced snack.

Why the dough needs a light touch

Flour mixture: beat it into the sour cream mixture only until combined. Mixing longer can make the dough tougher and less easy to roll.

Chilling: a 20-minute rest firms the butter and makes the dough less sticky to handle. Keep the dough wrapped while it chills so its surface does not dry out.

Get an even filling

Date paste: spread it in an even layer across the rectangle, reaching close to the edges so the filling is distributed through the slices.

Walnuts: scatter the chopped nuts evenly over the paste. Larger pieces add crunch, but very large chunks can make the dough harder to roll neatly.

Shape and mark the logs

Firm roll: start from a long edge and roll the dough tightly enough to keep the filling enclosed. A squarish log, rather than a round one, gives the baked pieces a more even shape.

Shallow cuts: make the marks about 2.5 cm apart without cutting through the roll. They make it easier to portion the logs after baking without squeezing or crumbling the cookies.

Check for doneness

Colour: take the rolls out when they are lightly golden, after 26–28 minutes. They will be delicate while hot, so let them cool slightly before cutting all the way through.

Tray position: if the oven browns unevenly, rotate the two trays halfway through baking as the method suggests.

Serving and storing

Finish: dust the rolls with icing sugar after baking, then separate the cookies along the marked lines. They are easy to serve alongside coffee or tea.

Make ahead: the dough can be chilled for the stated 20 minutes before rolling. Store baked cookies in an airtight container once completely cool.

Recipe notes & tips

• Bring the butter to room temperature so it beats smoothly with the sugar.
• Use a ruler as a guide for rolling both rectangles to a similar size.
• Spread the date paste gently so you do not tear the dough.
• Keep the rolled logs close in size so they bake at a similar rate.
• Let the logs cool slightly before slicing to help the cookies keep their shape.

Variations

• Extra spice: mix a pinch of cinnamon into the date paste for a warm note.
• Pecan swap: replace the walnuts with an equal amount of chopped pecans.
• Citrus accent: add finely grated orange zest to the date filling.
• Less sweetness: use a light dusting of icing sugar rather than coating the rolls.
• Seeded filling: replace some of the walnuts with sesame seeds for a different crunch.

Common mistakes to avoid

• Overmixing the dough: stop beating as soon as the flour is incorporated to keep it tender.
• Loose rolling: roll firmly so the filling stays enclosed and the swirl holds together.
• Deep cuts: mark only the top of the logs before baking, then slice through after they come out.
• Uneven rectangles: roll both pieces to similar dimensions so the logs bake consistently.
• Slicing while piping hot: allow the rolls to cool slightly first to reduce crumbling.

How to store

Once completely cool, keep the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container and thaw at room temperature; warm briefly in a low oven if you would like to serve them warm.

Frequently asked questions