Curd rolls with dates

Ingredients:

Classic dough based on cream cheese:

• 220 g unsalted butter at room temperature
• 220 g of cottage cheese at room temperature
• 2 cups sifted premium flour

Filling:

• 2.5 cups pitted dates
• 2 teaspoons cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 1/4 cup (4 tbsp) apple or orange juice
• 1/2 cup chopped walnuts
• Premium flour, for dusting
• 3 tablespoons melted unsalted butter
• 1 egg, lightly beaten with 1 tbsp milk or cream

Preparation:

1. For classic dough based on cream cheese: In the bowl of a stand mixer, combine the butter and cream cheese using the paddle attachment. Beat on medium speed until the dough is smooth and creamy. Reduce the mixer speed to low and gradually add the flour. Turn off the mixer and remove the bowl and paddle. Make sure the ingredients are well combined. The dough should be soft. Divide the dough into three pieces, wrap each in plastic wrap, and press into a circle. Refrigerate for at least 2 hours or overnight.
2. For the filling: In a food processor, puree the dates with cinnamon, ginger, and cloves, adding a tablespoon of apple juice each time. The filling should be pasty with a few chunks. Stir in the walnuts.
3. How to form croissants: Flour a work surface and roll out a portion of the dough into a 25 cm (10 in) circle. Using a pastry brush, lightly brush each circle with melted butter, then spread the filling evenly over it. Using a pizza cutter, divide each circle into four quarters. Cut each quarter into three thin triangles, for a total of 12 wedges. Fold each triangle from the semicircle edge toward the center and place on a nonstick or parchment-lined baking sheet. While the oven preheats to 180°C (350°F), refrigerate the baking sheet for 30 minutes.
   
   Advice: The croissants can be frozen on trays and stored in freezer bags, then all that remains is to bake them.
4. Using a pastry brush, carefully brush each croissant with the egg mixture, being careful not to get any on the baking sheet. Bake for 15-20 minutes until golden brown. Cool on a wire rack and store in an airtight container for up to 3 days.