Moroccan Stuffed Dates

Majdoul Dates Stuffed with Rose Water Flavored Almond Paste

 

Makes 20 to 26 stuffed dates.

Preparation time: 30 minutes

Ingredients:

260g Freshly blanched almonds

500g Majdoul dates

60g Granulated sugar+ 60g for decoration

3 Tablespoons rose water

1 Tablespoon softened butter/20g

50g Dried rosebuds for decoration

Preparation:

In a food processor, grind the blanched almonds with sugar, rose water and butter until it reaches the consistency of a paste.

Wash and dry the Majdoul dates. Take 1 1/2 Teaspoon of almond paste, roll it between your fingers into a 1 1/2” long mini hotdog shape (adjust the size to that of the dates used) and place it on a flat surface.

Cut each date open, remove the bone and replace with almond paste. Roll the filled date between your palms to finish shaping the almond paste inserted into the date. Hold the date between your fingers and gently roll the almond stuffing in the granulated sugar. Remove the excess of sugar from the date using a small brush or a soft napkin wrapped around your pointer finger. Decorate with the rosebuds at your style.

 

 

 

 

 

 

Majdoul Dates Stuffed with Orange Flower Flavored Almond Paste

 

Makes 20 to 26 stuffed dates.

Preparation time: 30 minutes

Ingredients:

260g Freshly blanched almonds

500g Majdoul dates

60g Granulated sugar + 50g for decoration

3 Tablespoons orange flower water

½ Muscat nut grated

1 Tablespoon softened butter/20g

10g Clove buds

20g Roasted sesame seeds (optional)

Food coloring (optional)

Preparation:

In a food processor, grind the blanched almonds with sugar, orange flower water, grated Muscat nut and butter until it reaches the consistency of a paste.

Divide the almond paste into portions in separate mixing bowls and add food coloring as desired. Mix the food coloring in by hand (preferably) or using a spatula.

Wash and dry the Majdoul dates. Take 1 1/2 Teaspoon of almond paste, roll it between your fingers into a 1 1/2” long mini hotdog shape (adjust the size to that of the dates used) and place it on a flat surface.

Cut each date open, remove the bone and replace with almond paste. Roll the filled date between your palms to finish shaping the almond paste inserted into the date. Hold the date between your fingers and gently roll the almond stuffing in the granulated sugar or sesame seeds. Remove the excess from the date using a small brush or a soft napkin wrapped around your pointer finger.

For a natural look and a very earthy aroma, pin 3-4 clove buds into the almond paste stuffing.