Rosh Hashanah Stuffed Dates
These elegant, sweet, and nutty stuffed dates are a perfect traditional treat to symbolize a sweet new year.
Ingredients
- •12 large Medjool dates, pitted
- •1/2 cup raw walnut halves (60g)
- •1/4 cup honey (85g)
- •1/4 teaspoon ground cinnamon
- •1 tablespoon toasted sesame seeds
- •1 pinch flaky sea salt
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 fruit slightly around the nut.
- 4
Arrange the stuffed dates on the prepared baking sheet.
- 5
In a small bowl, whisk together the honey and ground cinnamon until well combined.
- 6
Drizzle the honey mixture evenly over the stuffed dates.
- 7
Bake for 10 to 12 minutes, or until the dates are warm and the honey is bubbling slightly.
- 8
Remove from the oven and immediately sprinkle with toasted sesame seeds and a tiny pinch of flaky sea salt while the honey is still sticky.
- 9
Allow to cool for 5 minutes before serving.
💡 Chef tips
- For a variation, you can replace the walnuts with blanched almonds or pecans.
- These can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.
- If the dates are very dry, steam them for 2 minutes before stuffing to soften the texture.
✅ How it should turn out
The finished dates should be warm, soft, and caramelized, with a delightful contrast between the chewy fruit, crunchy nuts, and the fragrant, sweet honey glaze.