Best Dates Stuffed With Pistachio Cream Cheese Recipes

PISTACHIO CREAM CHEESE STUFFED DATES

Pistachio Cream Cheese Stuffed Dates image

An easy three-ingredient, sweet salty snack for lunchboxes or party appetizers.

Provided by Brianne @ Cupcakes & Kale Chips

Time 5m

Number Of Ingredients 3

Ingredients

12 pitted dates
6 tbsp cream cheese
36 salted pistachios

Steps:

If they aren't already, run a small paring knife down the side of each of the dates in order to open them up.
Stuff about a half tablespoon of cream cheese inside each date and press three pistachios into the cream cheese.

Nutrition Facts : ServingSize 2 dates, Calories 185 kcal, Carbohydrate 39 g, Protein 4 g, Fat 2 g, Cholesterol 2 mg, Sodium 126 mg, Fiber 3 g, Sugar 33 g

GOAT CHEESE AND SALAMI STUFFED DATES

Goat Cheese and Salami Stuffed Dates image

As a last-minute finger food or hors d'oeuvre, these goat cheese stuffed dates can't be beat. The prep time for this easy party snack is just 15 minutes.

Provided by Kendra Vaculin

Time 15m

Yield 8 Servings

Number Of Ingredients 6

Ingredients

3 Tbsp. raw pistachios
4 oz. goat cheese
3 oz. thinly sliced Calabrese or other spicy salami, finely chopped
1 tsp. finely grated lemon zest
24 large dates (about 6 oz.), preferably Medjool, pitted
Honey (for drizzling)

Steps:

Toast pistachios in a dry small skillet over medium heat, tossing occasionally, until golden brown, 5-8 minutes. Let cool slightly, then finely chop.
Mix goat cheese, salami, and lemon zest in a medium bowl.
Slice dates in half lengthwise, taking care not to cut all the way through, and open like a book. Stuff each date with a small scoop of goat cheese mixture.
Arrange dates, filling side up, on a large plate or platter. Drizzle honey over and top with pistachios.

YVONNE MAFFEI'S DATES WITH CREAM AND CHOPPED PISTACHIOS

Yvonne Maffei's Dates With Cream and Chopped Pistachios image

Dates and dairy are ancient staples of the Middle East. This recipe, from Yvonne Maffei, who writes the popular cooking and nutrition blog My Halal Kitchen, combines the two into a luxurious dessert, for Ramadan or other feasts, with very little effort from the cook.

Provided by Julia Moskin

Categories quick, snack, dessert

Time 20m

Yield 6 to 12 servings

Number Of Ingredients 5

Ingredients

12 large medjool dates
24 whole almonds (preferably blanched), walnuts or pecans
3 to 4 tablespoons crème fraîche
Freshly grated zest of 1 lemon or 1/2 orange (about 2 teaspoons)
1 tablespoon coarsely chopped pistachios

Steps:

Rinse and dry the dates. Make a clean cut along the side of each date to open, and remove the pit.
Stuff each date with 2 whole almonds and lightly pinch closed. (The recipe can be made up to this point up to 2 days in advance. Store in an airtight container.)
When ready to serve, arrange dates cut sides up on a plate or platter. Drizzle on the crème fraîche, making a dollop on each date. Sprinkle on the citrus zest, then the chopped pistachios. Serve immediately, as finger food or on plates with a small fork and knife.