Stuffed Dates with Pistachios
Sweet medjool dates stuffed with creamy creme fraiche, crunchy pistachios, and finished with rose petals or pomegranate for a floral or fruity touch.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 mins
- Yield: 12 stuffed dates (4–6 servings)
- Category: Appetizer
- Method: No-Cook
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
12 medjool dates
1/2 cup creme fraiche (or mascarpone, yogurt cheese, or goat cheese)
1/2 cup pistachios (or almonds or nut of choice)
A small handful of fresh wild rose petals (or 1/2 cup pomegranate seeds)
Pinch of salt and pepper
Light dusting of cardamom
Instructions
- Slice each medjool date lengthwise and remove the pit.
- Fill each date with about a teaspoon of creme fraiche or chosen cheese.
- Tuck a few pistachios into the filling for crunch.
- Sprinkle lightly with salt and pepper.
- Top with rose petals or pomegranate seeds for garnish.
- Finish with a light dusting of cardamom before serving.
Notes
Use only organic, edible-grade rose petals.
Can substitute pistachios with almonds, walnuts, or pecans.
For a sweeter option, drizzle honey before serving.
For a savory version, use goat cheese and a drizzle of olive oil.
Assemble just before serving if using delicate toppings like rose petals or pomegranate seeds.
Nutrition
- Serving Size: 2 stuffed dates
- Calories: 160
- Sugar: 19g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
Find it online: https://justsosavory.com/stuffed-dates-with-pistachios/
