Baklava-style stuffed dates
- Janine Ratcliffe
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Makes 16
Easy
Prep: 15 mins
Cook: 10 mins
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These are sweet, crunchy and filled with a baklava-style nut and spice mixture
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Try our baklava-style stuffed dates, then check out our classic baklava, rose baklava and savoury spiced baklava.
These dates will keep happily in a paper-lined box or tin.
Baklava-style stuffed dates recipe
Ingredients
Nutrition
-
50g butter
-
2 tbsp soft brown sugar
-
2 tbsp honey
-
50g walnuts
chopped
-
50g pistachios
chopped, plus extra to decorate
-
1 orange
zested to make 1 tsp
-
½ tsp ground cinnamon
-
pinch of ground cloves (optional)
-
16 medjool dates
-
100g dark chocolate
Nutrition: per serving
- kcal197
- fat9g
- saturates4g
- carbs26g
- sugars24g
- fibre3g
- protein2g
- salt0.1g
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Method
-
step 1
To make the filling, cook the butter, sugar and honey in a pan over a low heat until the sugar has dissolved. Turn up the heat and boil for 2-3 mins until sticky but still saucy. Stir in the nuts, zest and spices, then cool until just warm.
-
step 2
If the dates aren’t pitted, cut a slit and remove the pit from each. Spoon the filling generously into each date cavity, squeezing the sides back to make a neat shape. Chill in the fridge – this will help set the filling and will make the chocolate set more easily too.
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step 3
Melt the chocolate in a small bowl set over a pan of gently simmering water (or in short blasts in the microwave). Dip the end of each date into the chocolate so it’s half coated, shake off the excess then sit on baking paper and leave to cool. Sprinkle with extra chopped pistachios to decorate. Keep in an airtight container in a cool place for up to a week.
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Authors
Janine RatcliffeFood director
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