Rosewater and olive oil infuse dates in these flaky rugelach and the vibrant pink icing that glazes them gets a liberal sprinkling of sea salt and pink sprinkles.
1 tablespoon extra-virgin olive oil2 tablespoons granulated sugar2 ¼ cups all-purpose flour , plus more for rolling1 large egg mixed with 1 tablespoon heavy cream, for egg washPink nonpareils, pink sanding or sparkling sugar, and flaky sea salt, to garnishIn a small bowl, combine the dates and rosewater and toss constantly until the dates absorb almost all of the rosewater. Add the olive oil and toss to combine.
Arrange the rolls, tip sides down, 1 inch apart on one of the prepared baking sheets. Repeat making cookies with the remaining 3 dough disks, jam, walnuts and dates and arrange them all on the prepared baking sheets. Brush each cookie lightly with the egg wash.
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