Baklava Stuffed Dates Recipe

Baklava Stuffed Dates

Jassy Davis

70 mins

40 people

Ingredients

100g walnut halves
100g salted pistachios in the shell
1 orange
2 cardamom pods
30g butter
2 tbsp coconut sugar
½ tsp ground cinnamon
40 Medjool dates

Prep: 1 hr | Cook: 10 mins
Makes 40 stuffed dates

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Method

1. Put a frying pan on a medium heat and tip in the walnut halves. Toast for 1-2 mins, shaking the pan often, till the walnuts smell nutty and are lightly browned. Tip the toasted walnut halves onto a chopping board. Shell the pistachios. Add the pistachios to the walnuts. Finely chop the nuts.

2. Finely grate the zest from the orange. Crack the cardamom pods and shake the seeds out into a pestle and mortar. Finely grind the seeds into a powder.

3. Put the frying pan back on a medium heat. Add the butter and coconut sugar. Gently heat, stirring, for 2-3 mins till the butter has melted. Scoop in the chopped nuts and stir well to combine. Cook, stirring, for 2 mins. Add the orange zest, ground cardamom and cinnamon. Cook and stir for 1 min till the pan smells aromatic. Take off the heat.

4. Slice a slit in the top of each date. Scoop out the stones. Open out the dates and add 1 tsp of the baklava nut stuffing to each date. Gently squeeze together. Let the dates cool, then serve. The dates can be stored in an airtight tin for up to 2 days.