I worked on these for over a week. Now that sounds like a long time, but I just did one task at a time on different days when I had a few spare moments. I started by making the Apricot Lekvar. I chose the apricot as opposed to the Prune option because I already had a bag of dried apricots on hand. It was very easy to make and easily stored. Next I worked on the nuts. I used a mix of almonds, pecans, and hazelnuts. I had to toast the pecan pieces that I had. The almonds and hazelnuts that I had were already toasted. After toasting, I chopped all of them and measured them and stored them covered for several days as well. Then I worked on the dried fruit. I used Calimyrna figs, Medjool dates, and Crimson Raisins. I pitted the dates and chopped the figs and raisins, then mixed them all together and added them to the growing ingredients. Then when it came to the weekend I made the pastry dough in my Bosch mixer with my new cookie paddles that I ordered from Pleasant Hill Grain. Then into the refrigerator for an overnight chill, well actually two nights because I didn’t get back to it until Sunday morning. My original plan was to roll and fill the dough on Saturday night, but life intervened and that didn’t happen. I was a bit apprehensive that I could get it all done on Sunday as the filled rolls needed to chill another four hours before baking. I didn’t find it difficult to roll the dough out, but I did find it difficult to get the pastry rolled tight with all the wonderful filling ingredients stuffed inside.
My first roll was too loose so when I cut and baked it quite of few of the pieces split open. I found when cutting and baking the third roll , that if I submerged the cookie in the cinnamon sugar outside coating and held it cupped between both hands and pressed it all together I had better luck with them staying rolled as they baked. Falling apart during baking didn’t hurt the taste any, just the aesthetics.
These cookies are very rich and a lot of work to make. I don’t think they will be on my list of regular cookies to bake.