Creamy Pistachio Dates
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A Note from Feedfeed
It's no secret that I am a pistachio lover. The idea for these creamy pistachio dates struck me like a lightning bolt and I just knew I had to make them with my new favorite pistachio cream. Fill soft medjool dates with mascarpone cheese and a few roasted pistachios for a contrasting texture, then dip them in warmed pistachio cream. I was so surprised to realize that the dipped dates look exactly like giant pistachios! These treats come together quickly and are special enough to serve for dessert at a dinner party or give as an edible gift.
- Recipe Card
Recipe Card
ingredients
- 1/2 cup pistachio cream
- 16 whole medjool dates
- 1/3 cup mascarpone cheese
- 1/3 roasted salted pistachios
- a few pinches for garnish flaky sea salt
- 3 tablespoons for garnish chopped roasted salted pistachios
Method
Method
Step 1
Warm the pistachio cream in the microwave or a low oven until it reaches a pourable consistency.
Step 2
Tear the dates in half but try not to separate the two pieces. Remove and discard the pits.
Step 3
Fill each date with one teaspoon of mascarpone cheese and top with two whole pistachios. Pinch the two date halves together to adhere. Repeat until all dates are stuffed.
Step 4
Line a small baking sheet or plate with parchment paper or wax paper.
Step 5
Skewer the dates onto a toothpick, bamboo skewer, or cake tester and coat evenly in the warm pistachio cream, letting the excess drip back into the bowl. Arrange the dipped dates on the prepared baking sheet. Sprinkle each date with flaky sea salt and chopped pistachios and let set in a cool spot away from any heat sources.
Step 6
Creamy pistachio dates can be kept at room temperature for up to two hours. Store in an airtight container in the refrigerator for 3-5 days.