Moroccan · Dessert
Walnut-Stuffed Dates with Orange-Blossom
Plump Medjool dates split and stuffed with a marzipan-like paste of ground walnuts, sugar and orange-blossom water, sometimes tinted or rolled in sugar — the little jewel sweets passed round with tea after a Moroccan meal. Rich, chewy and perfumed, they take minutes but look like a confectioner made them.
- Prep
- 25 min
- Cook
- 0 min
- Total
- 25 min
- Serves
- 10
- Level
- Easy
Ingredients
- 20 large Medjool dates
- 120 g walnuts, finely ground
- 60 g icing sugar
- 1 tbsp soft butter
- 1 tsp orange-blossom water
- Extra walnut halves or sugar, to decorate
Method
- 1
Pit the dates
Slit each date lengthways and remove the stone, keeping the date whole so it forms a boat.
- 2
Make the paste
Work the ground walnuts, icing sugar, butter and orange-blossom water into a smooth, pliable paste.
- 3
Stuff
Roll small amounts of paste into logs and press one into each date, leaving it proud of the opening.
- 4
Decorate
Press a walnut half on top or roll in a little sugar, and arrange on a plate to serve with tea.
Chef's tips
- Medjool dates are best — they are soft, large and sweet enough to carry the rich filling.
- A drop more orange-blossom water loosens a stiff paste; add it a little at a time.
Frequently asked questions
Can I use almonds instead?
Yes — ground almonds make a paler, marzipan-style filling; walnuts give a deeper, slightly bitter richness.
How long do they keep?
Up to a week in a sealed box in a cool place; they are best at room temperature so the paste stays soft.