Cookies with dried fruit and nut filling

Name: Cookies with dried fruit and nut filling - Daria K.
Ingredients: For 2 trays Filling; 220 g dates; 80 g dried plums; pitted; 180 g dried apricots; rum; walnuts; coarsely chopped; to taste; sugar/powdered sugar/vanilla powdered sugar; to taste Dough; 330 g semolina; 200 g butter; soft; 165 g flour; teaspoon baking powder; vanilla essence; 80 ml flower water/water Decor; 1 egg white; lightly beaten; roasted walnuts; coarsely chopped; mixed with brown sugar; to taste; vanilla powdered sugar

Desert - Cookies with dried fruit and nut filling by Daria K. - Recipia

The filling is essential to give a special taste to these cookies, so start by soaking the prunes in rum for about 3 hours, but it is best to let them soak overnight. After this step, drain the prunes well to remove excess liquid. In a large bowl, chop the dates (make sure they are pitted) along with the drained prunes and dehydrated apricots using a meat grinder. The resulting mixture will be the base of the filling, which will provide a sweet and sour taste and a pleasant texture to the cookies. For the dough, mix the soft butter well with the semolina until you get a homogeneous composition. Cover the bowl with plastic wrap and let it cool until the next day. This step is crucial as it allows the butter to harden and blend the flavors. The next day, add flower water or still water, vanilla, sifted flour, and baking powder. Knead all the ingredients together until you obtain a homogeneous and elastic dough. On a work surface sprinkled with a little flour, roll out a rectangular sheet of dough about 3-4 mm thick using a rolling pin. Make sure the edges are straight and even. Place a compact layer of filling along the edge of the dough sheet, lengthwise, about 2-3 cm wide and about 2 cm high. Sprinkle ground walnuts mixed with sugar on top, according to your taste and preferences. Roll the dough tightly over the filling, ensuring that the filling is completely covered and that the seam of the dough is underneath the filling layer, at the bottom of the roll. After you have formed the roll, separate it from the rest of the dough sheet by cutting. Gently flatten the resulting roll with a rolling pin or by hand until it takes the shape of a parallelepiped. Cut the roll into slices about 3-4 cm thick. Each slice should first be dipped in lightly beaten egg white and then in the mixture of walnuts and brown sugar. Place the slices, leaving space between them, on a baking tray lined with parchment paper. Once you have finished preparing all the slices, place the tray in a preheated oven at 180 degrees Celsius. Bake for about 10-15 minutes, or until the cookies turn slightly golden. After baking, remove the cookies to a rack and generously dust them with vanilla powdered sugar. Allow them to cool completely. These cookies can be stored for up to 7-10 days in tin boxes with lids, lined with napkins, to keep them just as delicious and tender throughout the storage period. These delights are perfect to be enjoyed alongside a cup of tea or coffee, providing a moment of sweet indulgence every day.