Roll shortened dough 1/4 in. thick. Cut into strips 2 1/2-3 in. wide, put a strip of halves of stoned dates, pieces of nice fresh figs or a roll of seeded and ground raisins along the length of the dough a little one side of the center; slightly moisten the edge of the dough farthest away from the fruit, lap the edge nearest, over the fruit and roll it up in the dough, leaving a long roll with the fruit in the center; roll over and over until the edge of the dough is well fastened down; cut roll into 2 or 3 inch lengths (1 inch for some occasions); bake.

This way of putting the fruit in the roll has the advantage of leaving no pieces of fruit sticking through the dough to be burned in baking, and also of not having any "sad" portion of dough in the center of the roll.

Fruit and Nut Rolls

May be made by adding pieces of nuts to the fruit in the roll.