Stuffed dates with pistachios are a delicious and easy appetizer or dessert that you can make in minutes. They are sweet, creamy and crunchy, with a hint of floral flavor from wild rose petals or pomegranate seeds. You can also use different nuts, cheeses or fruits to customize them to your liking. Here’s how to make them:
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 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
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Cut the dates in half and remove the pits. Arrange them on the prepared baking sheet, opening them slightly to hold the filling.
- Spoon or pipe some creme fraiche into each date half. Press some pistachios into the creme fraiche.
- Bake for 10 minutes or until the dates are soft and warm.
- Transfer to a serving platter and tuck in some rose petals or pomegranate seeds. Sprinkle with salt, pepper and cardamom.
- Enjoy as an appetizer or dessert.
Tips
- If you don’t have fresh rose petals, you can use dried ones or edible flowers.
- You can make these ahead of time and refrigerate them until ready to bake. Just add the rose petals or pomegranate seeds before serving.
- You can also use different nuts, cheeses or fruits to vary the flavor and texture of these stuffed dates.
