Rosh Hashanah Stuffed Dates
These elegant, sweet, and nutty stuffed dates are a perfect way to usher in a sweet New Year with a delightful balance of textures.
Ingredients
- •16 large Medjool dates, pitted
- •1/2 cup raw walnut halves (about 60g)
- •1/4 cup honey (85g)
- •1/4 teaspoon ground cinnamon
- •1 pinch sea salt
- •1 tablespoon toasted sesame seeds for garnish
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper.
- 2
Using a small knife, slice each date lengthwise to create an opening, ensuring you do not cut all the way through.
- 3
Place one or two walnut halves inside each date, pressing gently to close the date around the nut.
- 4
Arrange the stuffed dates on the prepared baking sheet with the opening facing upward.
- 5
In a small bowl, whisk together the honey, cinnamon, and a pinch of salt.
- 6
Drizzle the honey mixture evenly over the stuffed dates.
- 7
Bake for 10 to 12 minutes until the dates are warmed through and the honey is bubbling slightly.
- 8
Remove from the oven, sprinkle immediately with toasted sesame seeds, and let cool for 5 minutes before serving.
💡 Chef tips
- For a more sophisticated flavor profile, toast the walnuts in a dry pan for 3 minutes before stuffing the dates.
- These can be made up to 2 days in advance; store them in an airtight container at room temperature and reheat briefly before serving.
- If you prefer a savory twist, you can substitute the walnuts with roasted almonds or even a small piece of goat cheese if serving at a dairy meal.
✅ How it should turn out
The finished dates should be warm, soft, and slightly caramelized, offering a sticky sweetness that contrasts perfectly with the crunch of the toasted walnuts.