Rollo de Datil y Nuez

1. 1

   Coarsely chop the dates with a lightly oiled knife.

2. 2

   Place in a heavy pot and add the pecans, sugar, and water and cook over low-medium heat, stirring, until the dates have fallen apart and you can see the bottom of the pot when scraped with a spoon, 10 to 15 minutes.

3. 3

   The mixture will be thick and you will feel it in your arm!

4. 4

   Remove from the heat and allow to cool slightly.

5. 5

   Meanwhile, dampen 2 large pieces (about 14 by 18 inches) of cheesecloth, and squeeze out the excess water.

6. 6

   Lay out one of the cheesecloths and spread one-fourth of the mixture along the bottom (centered).

7. 7

   Roll tightly into a log and remove the cheesecloth.

8. 8

   Repeat with the remaining mixture to roll 3 more logs.

9. 9

   (Use the second cheesecloth if the first one becomes too sticky or breaks.)

10. 10

    Roll the logs in sugar and wrap well in plastic wrap, then put inside a resealable bag.

11. 11

    Keep in a cool, dry area.

12. 12

    The rolls can last up to 3 months stored this way.

13. 13

    They may seem hard at first but once you slice them, youll see they are still delicious.

* Per serving · 4 servings · Values may vary.

No additional tips available.