Stuffed Dates with Pistachios
Total Time
15 minutes
Prep Time
15 minutes
Rating
5 out of 5 stars
(4)
Ingredients
8 servings
- 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
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Preparation
Step 1
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.
Step 2
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.
Step 3
Sprinkle with salt and pepper and a very light dusting of cardamon.
Step 4
If desired garnish with mint leaves and lemon zest.
Step 5
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