Rollo de Datil y Nuez - dates

Method

• Coarsely chop the dates with a lightly oiled knife.
• Place in a heavy pot and add the pecans, sugar, and water and cook over low-medium heat, stirring, until the dates have fallen apart and you can see the bottom of the pot when scraped with a spoon, 10 to 15 minutes.
• The mixture will be thick and you will feel it in your arm!
• Remove from the heat and allow to cool slightly.
• Meanwhile, dampen 2 large pieces (about 14 by 18 inches) of cheesecloth, and squeeze out the excess water.
• Lay out one of the cheesecloths and spread one-fourth of the mixture along the bottom (centered).
• Roll tightly into a log and remove the cheesecloth.
• Repeat with the remaining mixture to roll 3 more logs.
• (Use the second cheesecloth if the first one becomes too sticky or breaks.)
• Roll the logs in sugar and wrap well in plastic wrap, then put inside a resealable bag.
• Keep in a cool, dry area.
• The rolls can last up to 3 months stored this way.
• They may seem hard at first but once you slice them, youll see they are still delicious.