Stuffed Medjool Dates and Stuffed Dried Apricots

These delightful snacks can be served as hors d’oeuvres or as dessert. 

Medjool dates are originally from Tafilalet in Eastern Morocco, they were introduced to the USA around 1927.  Large and meaty with a tiny pit, they are full of flavor and nutrition.

Dried apricots are a healthy snack, full of iron, rich in fibre and a great source of Vitamin A.

Stuffed Dates

Ingredients

  • 1/2 lb of Medjool dates, pitted. 
  • 1 teaspoon granulated sugar.
  • 1 teaspoon water.
  • 1 cup of walnuts
  • 1/2 cup of original cream cheese.
  • 1 teaspoon of orange blossom water.
  • 1/4 teaspoon of cinnamon.

Instructions

  1. In a skillet heat the water and sugar over a medium high heat.
  2. Toss in the dates to glaze for about 1 minute, then set aside.
  3. In a food processor; fitted with steel blades; pulse walnuts, add cream cheese, orange blossom water, cinnamon and process until the mixture has a creamy consistency.
  4. Transfer to a piping bag and stuff each date.

Stuffed Apricots

Ingredients

  • 1/2 lb of dried apricots.
  • 1 teaspoon granulated sugar.
  • 1 teaspoon of water.
  • 1 cup of almond flour.
  • 1 tablespoon of confectioners sugar.
  • 1 teaspoon of orange blossom water.
  • 1/4 teaspoon of cinnamon.
  • 3 tablespoons of almond milk.

Instructions

  1. In a skillet heat the water and granulated sugar. 
  2. Toss in the apricots to glaze for about 1 minute and set aside.
  3. In a bowl add almond flour, confectioners sugar, orange blossom water, cinnamon and almond milk, then mix using a fork.
  4. Transfer to piping bag and stuff each apricot.

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