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Stuffed Dates with Rose Petals and Pistachios- a simple appetizer or light dessert.

Stuffed Dates with Pistachios

  • Author: Tonia Schemmel
  • 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

Scale
  • 12 medjool dates
  • ½ 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)
  • ½ 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

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