Stuffed Dates with Pistachios and your choice of wild rose petals in summer, or use pomegranate seeds in Winter! Either way you’ll love this simple easy appetizer perfect for parties and gatherings. Feel free to make this ahead!
Perfectly simple, beautiful and decadent, Stuffed Dates have a luscious flavor and velvety texture. These little gems are just the right hit of creamy flavor and crunch. Throw them together for a simple unique appetizer or light dessert. In the Summer forage for wild rose petals, in Winter use pomegranate seeds– either way you will love them!
This recipe was created by my friend Tonia who lives on San Juan Island where wild roses abound.
Start with fresh, soft medjool dates and a handful of foraged wild roses.
If making ahead, or for later use, refrigerate rose petals in a sealed zip lock bag with a moist paper towel.
Gently pull dates apart, remove pit and place on a platter, open side up. They are quite shapeable, so feel free to press them into the platter to create a stable base so they don’t roll around during transport.
Spoon a little dollop of Creme Fraiche into each half.
Add pistachios, gently pressing them into the creme fraiche.
At this point you could wrap and refrigerate for later, adding the rose petals or pomegranate seeds right before serving.
Using the end of a skewer or point of a knife, tuck one end of the wild rose petals into the creme fraiche.
Sprinkle with salt and pepper and light dusting of ground cardamom.
Serve as a tasty appetizer or light dessert.
Enjoy!
Related: Wild Rose Petal Jam, Wild Rose Petal Sangria
Marble Platters available here.
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Stuffed Dates with Pistachios
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 8-10 1x
- Category: appetizer, dessert
- Method: stuffed
- Cuisine: moroccan
Description
Perfectly simple, beautiful and decadent, these little gems are just the right hit of creamy flavor and crunch. Throw them together for a sweet appetizer or light dessert.
Ingredients
- 12 medjool dates
- 1/2 cup creme fraiche (or mascarpone, yogurt cheese, or goat cheese)
- a small handful of fresh wild rose petals ( or sub 1/2 cup pomegrante seeds)
- 1/2 cup pistachios (or almonds or nut of choice)
- pinch of salt and pepper
- light dusting of cardamon
If desired garnish with mint leaves and lemon zest.
Instructions
Using your fingers, gently split dates in two halves and remove pit. Place on a serving platter, opening them up to better hold the filling.
Using a pastry bag or spoon, fill dates with creme fraiche. Push a few pistachios or nut of choice into the filling. Tuck in a few rose petals or pomegranate seeds letting them stick up above the date – a toothpick or other pointy kitchen tool can help with this.
Sprinkle with salt and pepper and a very light dusting of cardamon.
If desired garnish with mint leaves and lemon zest.
Notes
If making ahead – feel free to stuff dates with creme fraiche and pistachios ( store in fridge and wrap in plastic wrap) but add rose petals right before serving to prevent wilting.
Make 24 bites – delicious as an appetizer or dessert.
Nutrition
- Serving Size:
- Calories: 136
- Sugar: 20 g
- Sodium: 2.6 mg
- Fat: 2.9 g
- Saturated Fat: 0.4 g
- Carbohydrates: 28.4 g
- Fiber: 5.7 g
- Protein: 2 g
- Cholesterol: 0 mg
These are so easy to put together and look like you worked extra hard – and they’re delicious!! I made them for company twice with pomegranate seeds this fall/winter. They both wanted the recipe! They are truly delicious and beautiful!
Wonderful, love that…easy and impressive!
Hi, made these for a Christmas drinks event. They are so yummy. Thanks for the recipe.
Awesome Anita!
I love stuffed dates so I was happy to add this to my other recipes. I will be taking this to a crab leg feast with my neighbors using mascarpone, pistachios and pomegranate arils. Thanks for another wonderful idea! Happy Holidays!
Great to hear!
Not only tasty but also beautiful!
Gorgeous and such a beautiful combination of flavors. Yum!
I was looking for dates recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Every member of my family is so happy! Thanks for this!
Im so happy you enjoyed it!
Where do you find wild rose petals? Can I substitute a rose from my garden?
Thank you
Hi Christine, here in the Northwest, there are wild patches everywhere, and I often find them on walks and hiking. Yes you can use any rose petals as long as they are not treated with harmful fertilizers or pesticides. All rose petals are edible.