Recette

Kleichea

Name: Kleichea
Total time: 120 min
Ingredients: 180 gram whole wheat pastry flour; ¼ tsp salt; ¼ tsp ground cumin; ¼ tsp ground cardamom (see notes below); 120ml warmed milk; ½ tsp sugar; 1 tsp dried instant yeast; 6 tbsp coconut oil, melted

Moyen

2 h 0 min

INGREDIENTS for 10-12 portions

180 gram whole wheat pastry flour
¼ tsp salt
¼ tsp ground cumin
¼ tsp ground cardamom (see notes below)
120ml warmed milk
½ tsp sugar
1 tsp dried instant yeast
6 tbsp coconut oil, melted

Filling:

140g dried dates (weight without stones, pieces is fine)
½ tsp ground cardamom
½ tsp ground fennel seeds
½ tbsp coconut oil
3 tbsp water(approx)
150g Nutella^®

For decoration:

Date

Avec cette délicieuse recette, il suffit de 15 g de Nutella^® par personne pour se régaler !

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METHOD

1

Mix together the flour, salt, cumin and cardamom.
2

Add the sugar and yeast to the warm milk, stir and leave it for around 5 minutes to activate.
3

Once activated, add the milk mixture along with the melted coconut oil to the flour mixture. Stir well then tip on to a surface and knead for a couple of minutes. It will feel a little greasy, so don't worry. Put the dough in a bowl, cover and leave to rise in a draught-free place for approx 30min.
4

Next, make the filling. Put the dates, cardamom, fennel seeds and coconut oil in a small pan and warm over medium-low heat until the dates soften and the mixture starts to stick together in a ball. Add some water to thin it to a jam-like consistency a tablespoon at a time, as it will depend on how soft the dates were.
5

Preheat the oven to 350F/175C.
6

Place a layer of cling wrap/film or parchment on your work surface and line a baking tray with a cookie sheet or parchment.
7

Tip the dough on the lined surface and roll the dough in to a rectangle, around 1 ½ times as long as it is wide and approx ¼in/6mm thick.
8

Dab the date filling on top and spread all over the dough, leaving a strip without any on the two shorter ends.
9

Lifting up the cling wrap/film or parchment to help you, roll from one of the short ends and form a roll. Finish by having the other end on the bottom so it seals together.
10

Using a serrated knife, carefully cut the roll into slices, either approx 1in/2.5cm thick or thinner, as you prefer. Carefully transfer the slices to the baking sheet, standing on end if thicker, squashing slightly, or lying flat if thinner.
11

Bake for approx 15min until lightly brown.
12

Wait until cold and use piping bag to pipe Nutella^® on top, decorating with sliced date.