Slice and bake Date Pinwheels have a bit more of an adult taste. Sweet but not sugary. Great for afternoon tea and practicing your #GBBO perfect swirl.
220 grams pineapple crushed, drained, Del Monte preferred 220 grams dates chopped 50 grams almonds chopped 1 teaspoon vanilla extract divided 75 grams butter 100 grams light brown muscovado sugar 2 eggs 350 grams plain flour 1/2 teaspoon baking powder 1/2 teaspoon cinnamon 1/4 teaspoon bicarbonate of soda 1/4 teaspoon salt
In a saucepan, mix the pineapple and dates. Cook, stirring until dates soften and the mixture thickens.
Stir in almonds and 1/2 teaspoon of the vanilla extract. Cover and thoroughly chill the mixture.
In a separate bowl, cream together the butter and brown sugar. Add eggs and 1/2 teaspoon of vanilla.
Add flour, baking powder, soda, cinnamon and salt.
Cover and chill dough for a minimum of 1 hour.
Remove both the dough and dates from the fridge.
Roll the dough between two sheets of parchment until a 18x10 inch rectangle.
Spread the date filling on the dough and roll up like a swiss roll. (Get the good swirl like Mary Barry.)
Cover and chill a minimum of three hours, preferably overnight.
Slice and bake on greaseproof paper at 170 C until golden (about 10 minutes).
Cool on wire rack and store in airtight container.