MOROCCAN STUFFED DATES
Stuffed dates are a Moroccan sweet traditionally served during Ramadan and special occasions. Orange flower water and cinnamon are used to flavor the almond paste filling. If you prefer, you can replace the orange flower water with lemon zest. Garnish the stuffed dates as desired with granulated sugar, walnut pieces or even a little shredded coconut. Select firm, chewy dates.
Provided by CaliforniaJan
Categories Tropical Fruits
Time 35m
Yield 30 dates
Number Of Ingredients 6
Steps:
- Blanch and peel the almonds. Bring some water to a boil in a small pot. Add the almonds and leave to boil for one or two minutes. Remove the almonds from the heat and drain. While the almonds are still warm, remove the skin by pinching individual almonds between your forefinger and thumb. Leave the skinned almonds to cool.
- Make the almond paste. Process the almonds, sugar and cinnamon in a food processor until the almonds are a powdery mixture which is moist enough to pack. Add the butter and orange flower water and continue processing until a smooth paste forms around the blade. Remove the paste from the processor.
- Stuff the dates. Roll small cylinders of almond paste the same length as your dates, but only about 1/3 the diameter. Take a date, make a vertical cut deep enough to remove the pit, but not so deep as to cut the date in half. Discard the pit, insert a cylinder of almond paste, and press the sides of the date firmly around the paste, while leaving a portion of paste exposed. Repeat with the remaining dates and almond paste.
- Garnish the dates. This is an optional step; you might try one of the following methods or be creative and come up with your own:.
- Top the exposed paste with a piece of walnut, shredded coconut, or light dusting of cinnamon.
- Roll the stuffed date in granulated sugar.
- Score the exposed almond paste with the dull side of a paring knife, then roll the date in sugar.
- Store the stuffed dates in an airtight container in the fridge. Bring them to room temperature before serving.
Nutrition Facts : Calories 79.9, Fat 2.8, SaturatedFat 0.4, Cholesterol 1, Sodium 19.3, Carbohydrate 14, Fiber 1.7, Sugar 11.5, Protein 1.3
PECAN-STUFFED DATES
Hosting a party? Make these easy stuffed dates as a canapé, or for after-dinner nibbles on Christmas Day. Ideal for when you have lots of mouths to feed
Provided by Elena Silcock
Categories Buffet, Canapes, Snack
Time 40m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Heat the oil in a frying pan. Add the shallot and a generous pinch of salt and cook for 2-3 mins until softened, then add the garlic, breadcrumbs, pecans and thyme and cook for 1 min more. Add a splash of vegetable stock to bring the mixture together, then set aside.
- Heat oven to 180C/160C fan/gas 4. Cut the dates in half lengthways (but don't cut all the way through). Take small balls of the stuffing and push inside the dates, then push the sides of the dates back together. Put a sage leaf on top of each date, then put the dates on a baking tray lined with baking parchment. Get ahead by prepping your dates up to this point - they will keep in the fridge overnight ready to be baked.
- Brush the outside of the dates liberally with olive oil, then bake for 15-20 mins until the sage leaf is crisp. Serve immediately.
Nutrition Facts : Calories 139 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
STUFFED DATES
Provided by Jeff Koehler
Categories Fruit Nut Dessert Ramadan Date Tree Nut Almond Party Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 12 stuffed dates
Number Of Ingredients 6
Steps:
- In a mixing bowl, add the ground almonds, powdered sugar, and orange flower water. Add 1 Tbsp water and work into a paste. The dough should be slightly moist; add a few more drops of water (or orange flower water) if needed.
- If using food coloring, divide the paste into even parts, add 5 or 6 drops of a single color to each, and work in.
- Wipe the dates with a damp cloth. Cut a lengthwise incision across the top of each date and carefully remove the pit. Take 1 tsp or so of the almond paste, roll it between your palms into a spherical shape, and tuck inside the date. It should bulge out of the opening. Repeat with the remaining paste and dates. Garnish each date with a walnut pressed slightly edgewise into the almond paste before serving.
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