Pistachio and Orange Blossom Stuffed Dates
Fudgy Medjool dates filled with a fragrant almond, pistachio and orange blossom paste. A no-cook sweet for sharing with coffee.
← Nouns Cooking · Dessert Parlour
Ingredients
- 20 Medjool dates
- 60 g blanched almonds
- 70 g shelled pistachios, plus a few to decorate
- 30 g light brown sugar
- ½ tsp Orange blossom water
- ½ tsp finely grated orange zest (optional)
- ¼ tsp ground cinnamon, plus extra for dusting
- ¼ tsp ground cardamom
- 1 pinch Salt
Method
- Blitz the almonds and pistachios in a food processor until finely ground but not oily.
- Add the sugar, orange blossom water, orange zest, spices and salt and pulse until the mixture clumps together like damp sand. Add a teaspoon of water if it won't hold when squeezed.
- Slit each date along one side and pull out the stone.
- Roll a small spoonful of the filling into a log, press it into each date and pinch the date lightly around it.
- Top each with a sliver of pistachio and a light dusting of cinnamon. Serve at room temperature.
Tips
- Orange blossom water is strong; start with a few drops and add more to taste.
- Contains nuts. They keep in an airtight box in the fridge for a week.
Sources
Written in our own words after cross-checking these recipes:
Open Pistachio and Orange Blossom Stuffed Dates in Nouns Cooking