Stuffed Medjool Dates
Indulgent stuffed Medjool dates filled with a baklava-style nut filling and rose-tahini paste, drizzled with dark chocolate.
Ingredients
Baklava Filling
- 1-2 cups mixed nuts, chopped (pistachios, walnuts, almonds) Use a mix of your favorite nuts.
- 3-4 tablespoons honey Adjust based on sweetness preference.
- 1 pinch salt
- few sheets phyllo pastry Brush with clarified butter or olive oil.
Rose-Tahini Paste
- 3 tablespoons tahini Smooth sesame paste.
- 1/2 teaspoon rose water Start small, adjust to taste.
- 1 teaspoon honey Optional for sweetness.
Main Ingredients
- 12 pieces Medjool dates Large, soft, naturally sweet.
- 100-150 grams dark chocolate (60–75% cocoa) For drizzling or dipping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment.
- Make the baklava filling: roughly chop the mixed nuts. Mix with honey and a pinch of salt. Brush phyllo sheets with melted butter (or olive oil), sprinkle the nut mixture, cover with another buttered phyllo sheet, and repeat. Bake for 12–15 minutes until golden and crisp. Cool, then break into small pieces or pulse briefly in a food processor to coarse crumble.
- Prepare the rose-tahini paste: in a small bowl, stir tahini with rose water. Add honey for sweetness if desired. Adjust rose water by drops to avoid overpowering.
- Pit the dates: cut each Medjool lengthwise and remove the pit, keeping the halves attached if you prefer.
- Stuff the dates: spoon baklava filling into dates and a dab of the rose-tahini paste into others. Press gently to close.
- Melt the chocolate using a double boiler or microwave, stirring until smooth.
- Drizzle or dip the stuffed dates in the melted chocolate. Place on parchment.
- Let the chocolate set at room temperature for 30–60 minutes or chill for a firm finish.
Notes
Store in an airtight container in the fridge for up to 5 days. For nut-free, substitute baklava filling with toasted pumpkin seeds mixed with date paste and honey or maple syrup.