Turn on the oven on 350F/170C.

In a food processor using a steel blade, process the flour, sugar powder, butter and vanilla extract to get a crumbly mixture. Use pulses while gradually adding milk to get a smooth consistent soft dough chunks. Briefly knead the chunks to get a smooth dough.

Divide the dough into 3 pieces and work with each separately.

On a lightly floured surface, flatten the dough piece to a thin oval layer of about 0.5cm (0.2'') thick, as pictured above.

Generously spread hazelnut chocolate or date-spread with walnut pieces all over the dough. Then, begin to fold the dough from one side to get a rolled-shape as depicted by the black arrow. Above you'll find a visual image for this part.

When you're done, place the cake on an oven tray covered with parchment paper, and bake for about 20 minutes or until the dough becomes slightly 'tanned'.

When the cake is ready and out of the oven, cut it to 1-1.5 inch pieces and let it cool.

Keep in a dry closed container at room temperature for 2-3 days, or for up to a week in the fridge.