Diana's Desserts - www.dianasdesserts.com
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Stuffed Dates topped with Pistachios
in Diana's Recipe Book
 |
Average Rating:
 
(total ratings: 1) [Read reviews] [Post a review] |
| Servings: Makes 20 stuffed dates |
| Comments: If desired, combine the almond paste and rose water with a few drops of red food coloring in the food processor to give the almond filling a pretty pink color. Enjoy for Ramadan. |
Ingredients:  20 large dates, such as Medjools or Black Sphinx 1 roll (7 oz.) almond paste 1 tsp. rose water Finely chopped pistachios for garnish Red food coloring, (optional) |
| Instructions: Slit the dates open lengthwise and remove the pits. In a food processor, pulse the almond paste with the rose water (add a few drops of red food coloring, if desired, to give the almond filling a pretty pink color). Transfer the almond paste to a work surface and roll into a 10-inch log. Cut into 20 equal pieces. Roll each piece into an oval shape and slip into a date; slice in half so that the ingredients are visible. To serve, place a 4 to 5 stuffed dates in small individual dessert glasses or cups and sprinkle with chopped pistachios. Makes 20 stuffed dates, 4 to 5 servings. |
| Date: October 3, 2006 |
Reviews
Reviewer: Raheela
Rating:
Review:
I loved the dates, they are always a treat during Ramadan. Also, after removing the pits, you can fill the dates with fresh whipped cream and sprinkle with crushed almonds!
Rating:
Review:
I loved the dates, they are always a treat during Ramadan. Also, after removing the pits, you can fill the dates with fresh whipped cream and sprinkle with crushed almonds!