Moroccan Stuffed dates
Whole dates stuffed with mildly sweet and very rich almond paste makes these Moroccan Stuffed Dates a very popular dessert during the Ramadan Season.
- 15 Whole dates
- ½ cup Almonds heap
- 3 tbsp Sugar
- ½ tbsp Butter melted
- 1 tsp Rose water
Boil water and add the almonds to the boiling water. Let it boil for a minute or two and then turn off the flame and cover the pan. Let the almonds sit for about 30 minutes and then remove the skin. The skin should come off very easily by now. If not let them sit for few more minutes.
Place the peeled almonds in the jar of the food processor. Run the machine for few seconds until the almonds become crumble.
Add the sugar and process it until it becomes grainy.
Now add the melted butter and the rose water and run the machine until it becomes a paste.
Transfer the contents to a bowl.
If the dates are not pitted, carefully slice them on one side and remove the pit. Do this with all the dates.
Take a piece of almond paste (as much as what can fit inside the almonds) and roll it into a cylinder. Stuff this into the dates and spread it around to fill the entire date.
Repeat this with all the dates and the almond filling.
I made a little pattern on my almond filling with a sharp knife to make it look pretty. Arrange it on a serving platter and serve.
Expert Tips and FAQ's
Use fresh and quality dates for making this delicious Almond stuffed dates.
I have used a bit of rose water in my almond paste. You could use orange blossom water, or lemon zest to flavor yours or just leave it as is.
- Keep it refrigerated and enjoy for a week or so (if it lasts that long).
Calories: 60kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 80mg | Fiber: 1g | Sugar: 7g | Vitamin A: 12IU | Calcium: 15mg | Iron: 1mg