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Ricotta and Orange Blossom Stuffed Dates

07/05/2013

Ricotta Stuffed Dates with Orange Blossom and Pistachio

Plump medjool dates, velvety ricotta and a slight hint of flower water – my new favorite dessert. My husband, enamored with ricotta in general, likened them to Middle Eastern-style cannoli.

Dates are a natural complement to orange blossom water, and the ricotta’s creamy mellowness elevates this simple snack to dreamlike proportions. Soft and decadent, they beckon for sips of strong black tea or coffee in between bites to complete any meal. Or, elevenses perhaps?

Ricotta Stuffed Dates with Orange Blossom and Pistachio

All that’s required is a simple mix of the filling ingredients, and slicing the dates almost in half, to remove the pit. I piped the ricotta mixture into each date, then topped with crumbled pistachios. A zipper sandwich bag is a perfectly acceptable substitute for a piping bag (this is what I used, with an icing tip in the end), but in times of need, a trusty teaspoon won’t disappoint.

Ricotta and Orange Blossom Stuffed Dates

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 10 stuffed dates

Serving Size: Serves 5 (2 per person)

Provisions

  • 10 medjool dates
  • 1/2 cup ricotta cheese
  • 1/2 tsp orange blossom water
  • 1/2 tsp pure vanilla extract
  • 3 tbsp pistachios, for garnish

Method

Slice each date halfway through the center, until your knife hits the pit. Remove the pit and open up the date slightly without separating the halves.

Mix the ricotta, orange blossom water and vanilla in a small bowl. Spoon the mixture into a piping bag (or a sandwich bag with one small corner cut off, or just use a spoon!) and fill the center of each date with ricotta until just overflowing.

Crush the pistachios and sprinkle all over each date. Serve immediately or refrigerate until ready to serve.

http://www.wanderingspice.com/2013/05/07/ricotta-and-orange-blossom-stuffed-dates/

Audio pairing: Pharoahe Monch, “Push”

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12 Comments

  • Reply ZODIAC SIGNS & FOOD - You're So Pretty 20/09/2016 at 5:30 am

    […] Image via wanderingspice […]

  • Reply msihua 11/05/2013 at 7:26 pm

    ooo such an easy but delicious sounding tid bit! yum!

  • Reply leaf 10/05/2013 at 11:39 am

    Yas, I love how easy, yet fancy, this is. Very nice piping skills you’ve got there too – I may have to go with the teaspoon instead. 😉

  • Reply Lorraine @ Not Quite Nigella 09/05/2013 at 9:20 pm

    What a heavenly snack! I sometimes stuff them with a cheese like Comte but yours sounds gorgeous 😀

  • Reply Ashley @ I'm so Hungree 09/05/2013 at 7:47 pm

    My mum’s doing an afternoon tea this Sunday and I think these would be absolutely perfect for us to make for her friends. Have already sent it off to her 🙂

  • Reply Kiran @ KiranTarun.com 09/05/2013 at 5:23 pm

    Perfect morsels of deliciousness! Love the use of OBW here 🙂

  • Reply Hannah 09/05/2013 at 4:23 pm

    With rosewater instead of the devilfruit, these would not last long in my company. Gorgeous, Yasmeen!

  • Reply Dixya Bhattarai 09/05/2013 at 3:04 am

    these looks so delish. Nice to meet with you Yasmeen and m already in love with your blog. will be visiting it often 🙂

  • Reply Heidi - Apples Under My Bed 08/05/2013 at 9:44 am

    Oh, just lovely. & yes, spot on! Middle Eastern cannoli. Genius. So much date and ricotta love here too.
    Heidi xo

  • Reply Tutti Dolci 08/05/2013 at 5:46 am

    Stuffed dates are such a treat, love these flavors!

  • Reply Rosa May 07/05/2013 at 11:34 pm

    Delightful and perfect with a cup of tea! This is one healthy and refined treat.

    Cheers,

    Rosa

  • Reply Joanne (eats well with others) 07/05/2013 at 10:09 pm

    I love cheese stuffed dates! These are truly the perfect bites.

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