A fun treat for your Rosh Hashanah and Succot celebrations. This sweet treat packed full of jammy dates and crunchy pistachios and hazelnuts is served frozen. It looks great on a tea table or for dessert. Please note that it does contain raw eggs.
Photo: Inbal Bar-Oz
PREP - 20 min + 4 hrs freezing time
SERVES Makes 1 log (approx 25 - 30 pieces)
250g date paste OR the same quantity of pitted dates
½ an egg
80g whole pistachio nuts
80g whole hazelnuts
Pinch of salt
1 lemon, grated zest
Approx. 50g desiccated coconut, to coat the log
String suitable for food use to give it a salami wrapping look (optional)
If using whole, pitted dates, blitz them in a food processor until they become a paste. You may need to add a little water to get them moving.
Melt the butter in a saucepan or microwave. Add the date paste and mix well with a large spoon or in a stand mixer fitted with a paddle attachment. Leave to cool for a few minutes. At this stage the butter appears a little split from the date mixture but don’t worry, this will change as soon as you add the egg.
Lightly beat an egg and add half to the date mixture.
Add the lemon zest and mix until homogenous. Finally add the whole (shelled) pistachios and hazelnuts and mix again.
To make the “salami”, spread a sheet of aluminum foil (approx. 35x45 cm) on your kitchen counter and top with a sheet of baking parchment aboutthe same size.
Spread half the dried coconut in a long line on the center of the parchment paper. Place the date and nut mixture on top in a salami/log shape.
Sprinkle the remaining coconut over the parchment and gently roll the log so that the coconut sticks on all the sides.
Wrap the log in parchment and then in aluminium foil to help tighten and hold its shape. l Freeze for at least 4 hours. Once it is solid, and you want to give it a “salami” look, wrap it with food string as shown in the photograph.
Remove from the freezer 10 minutes before serving. Slice into pieces about 1- 1 ½ cm thick.
It keeps in the freezer for up to 2 months.
Published in the Jewish Chronicle 2022, editor Victoria Prever