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  • Writer's pictureshazia faisal

Cream Cheese Stuffed Dates-A Heavenly Delight


Dates hold a special significance during Ramadan, cherished by Muslims worldwide. According to tradition, breaking fast with dates is not merely a culinary choice but a practice rooted in the teachings of Prophet Muhammad, who extolled the purity and nourishment found in this humble fruit.


Rich in carbohydrates, fiber, and essential minerals, dates provide a quick and sustaining way to restore strength and vitality. This cherished tradition of breaking fast with dates not only honors religious customs but also promotes holistic well-being, aligning spiritual practice with physical nourishment.


Transform your regular dates into a culinary marvel with our straightforward yet sumptuous recipe for Cream Cheese Stuffed Dates. Perfect for snacking, as an appetizer, or a delightful dessert, these irresistible treats are sure to leave a lasting impression.






Ingredients:

  • 4 ounces / ½ cup cream cheese, softened

  • 2 tablespoons honey

  • 16 – 18 Medjool dates

  • 4 tablespoons crushed nuts (such as pistachios, almonds, and walnuts)

Instructions:

  1. Prepare the Cream Cheese Filling: In a medium-sized bowl, combine softened cream cheese and honey. Using an electric hand mixer, beat until smooth and creamy. Chill in the refrigerator for about 10 minutes.

  2. Pit and Fill the Dates: Carefully slice each Medjool date lengthwise with a sharp knife and remove the seed. Fill a piping bag with the chilled cream cheese mixture, then pipe it into each date. Alternatively, use a small teaspoon to fill the dates

  3. Coat with Crushed Nuts: Place the crushed nuts in a small bowl. Gently press each cream cheese-filled date, top-down, into the nuts to coat. Arrange them in a serving bowl or platter. Additional Tips

  • For a neater presentation, opt for seedless dates available in supermarkets.

  • Experiment with a variety of nuts for added color and texture.

  • Choose soft, plump Medjool dates for easier seed removal and stuffings.




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