Stuffed Dates For Ramadan Food

STUFFED DATES

Stuffed Dates image

Sweet dates stuffed with the tang of Gorgonzola cheese and a walnut piece for some crunch. Mmm!

Provided by Grace Carolyn Bowers-Reimondo

Categories Appetizers and Snacks Fruit

Time 15m

Yield 36

Number Of Ingredients 4

Ingredients

1 (3 ounce) package cream cheese, softened
3 ounces crumbled Gorgonzola cheese
36 pitted dates
36 walnut pieces

Steps:

Mix cream cheese and Gorgonzola cheese together in a bowl.
Cut a slit into each date so they can be spread flat. Spread cheese mixture into each date; top with a walnut piece.

Nutrition Facts : Calories 53.1 calories, Carbohydrate 6.6 g, Cholesterol 5.1 mg, Fat 2.8 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 1.1 g, Sodium 30.5 mg, Sugar 5.3 g

STUFFED DATES FOR RAMADAN

Stuffed Dates for Ramadan image

During Ramadan, we often eat these stuffed dates to break the fast. They are easy to make and a delicious treat.

Provided by Afiyet_olson

Categories Appetizers and Snacks Fruit

Time 15m

Yield 20

Number Of Ingredients 4

Ingredients

20 pitted dates
20 blanched almonds, toasted
1 (8 ounce) container creme fraiche
2 tablespoons chopped toasted almonds, or to taste

Steps:

Stuff each date with 1 whole toasted almond and arrange on a serving platter. Spoon a little bit of creme fraiche over each date and sprinkle with chopped almonds.

Nutrition Facts : Calories 132.2 calories, Carbohydrate 22.1 g, Cholesterol 16 mg, Fat 5.6 g, Fiber 2.5 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 4.8 mg, Sugar 18.5 g

STUFFED DATES

Stuffed Dates image

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

Ingredients

3/4 cup/100 g ground almonds
3 Tbsp powdered sugar
2 tsp orange flower water
Food coloring (optional)
12 mejhoul dates or other large, sweet date variety with pits
12 walnut halves or 12 unsalted toasted almonds without skins

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.

MOROCCAN STUFFED DATES

Moroccan Stuffed Dates image

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

Ingredients

1 lb dates
1 cup almonds
1/4 cup sugar
1 1/2 tablespoons orange flower water
1 tablespoon butter, melted
1/4 teaspoon cinnamon

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

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