Description
These easy stuffed dates with crème fraîche, pistachios, and cardamom are an elegant appetizer or light dessert. Garnish with rose petals or pomegranate seeds!
Ingredients
Units
Scale
- 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 pomegranate seeds)
- 1/2 cup pistachios (or almonds or nut of choice)
- pinch of salt and pepper
- light dusting of cardamom
- If desired, garnish with mint leaves and lemon zest.
Instructions
- Prepare the dates. Gently split each date open with your fingers and remove the pit. Arrange on a serving platter, spreading them slightly to make room for the filling.
- Fill the dates. Using a piping bag or small spoon, fill each date with crème fraîche. Gently press a few pistachios (or nuts of choice) into the filling.
- Add the garnishes. Tuck a few rose petals or pomegranate seeds into the filling, allowing them to peek out above the dates. A toothpick can help position the delicate rose petals.
- Season. Sprinkle lightly with salt, pepper, and just a whisper of ground cardamom.
- Finish and serve. Garnish with fresh mint leaves and lemon zest, if desired, and serve!
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
