Marzipan Stuffed Dates Recipes

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MARZIPAN STUFFED DATES



Marzipan Stuffed Dates image

Stuffed dates are a wonderful addition to the holiday appetizer or dessert tray. If you are a marzipan lover as I am, these are for you!

Provided by BecR2400

Categories     Dessert

Time 15m

Yield 24 stuffed dates, 24 serving(s)

Number Of Ingredients 4

24 large medjool dates
6 ounces marzipan
rose water (optional) or orange blossom water (optional)
24 walnut halves, lightly toasted

Steps:

  • Make a horizontal slit in each date (do not cut all the way through) and remove the pits.
  • Knead marzipan with a few drops of rosewater or orange blossom water, if using.
  • Stuff each date with marzipan, and top with a walnut half.
  • Store in an airtight container in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 33.3, Fat 1.4, SaturatedFat 0.1, Sodium 0.2, Carbohydrate 5.6, Fiber 0.7, Sugar 4.5, Protein 0.5

STUFFED DATES



Stuffed Dates image

Dates stuffed with marzipan are an exotic confection of Middle Eastern origin. They are a snap to prepare.

Yield 36 dates

Number Of Ingredients 4

36 large dates, pitted
2 tablespoons confectioners' sugar
1 tablespoon Grand Marnier or other orange-flavored liqueur, or 1 teaspoon orange extract
1 1/2 rolls (10 ounces total) marzipan

Steps:

  • Line a baking sheet with aluminum foil or waxed paper. Place the dates on the baking sheet and set aside briefly.
  • Dust a work surface with some of the confectioners' sugar. Knead the Grand Marnier thoroughly into the marzipan (see page 31), adding more confectioners' sugar as needed to keep the marzipan from sticking.
  • Break off a piece of the marzipan the size of a walnut; roll into a ball, then into a log shape. Stuff the marzipan into the center of a pitted date. Repeat with the remaining marzipan and dates. Place each date in a paper candy cup and cover the dates completely with plastic wrap. In a tightly covered container, the dates will keep for 5 days at room temperature or 2 weeks in the refrigerator. They are best eaten at room temperature.
  • Add 3 drops of red, orange, or green food coloring paste to the marzipan when kneading in the Grand Marnier. Substitute other liqueurs for the Grand Marnier or other extracts for the orange extract.
  • Stuffed Walnuts: Substitute 72 walnut halves for the dates. Press a walnut half on each side of each piece of marzipan.
  • Stuffed Almonds: Substitute 72 whole, unblanched almonds for the dates. Press an almond on each side of each piece of marzipan.

ALGERIAN STUFFED DATES



Algerian Stuffed Dates image

This combination of dusky dates and tinted marzipan is a North African tradition. Worthy of a special occasion. From Cooking Light(May 2001).

Provided by Sharon123

Categories     Dessert

Time 15m

Yield 24 stuffed dates

Number Of Ingredients 4

24 medjool dates (about 1 pound)
2 drops green food coloring (optional)
2/3 cup marzipan (almond paste)
2 teaspoons powdered sugar

Steps:

  • Cut a lengthwise slit down the center, but not through, each date; remove seeds.
  • Sprinkle food coloring over marzipan, if desired; gently knead 4 to 5 times or until color is incorporated into marzipan.
  • Divide marzipan mixture evenly among dates; stuff into slits.
  • Sprinkle with powdered sugar.

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2020-04-21 Shape level teaspoon marzipan into an oblong ball. Stuff into centre of date. Gently squeeze date shut, leaving some marzipan still exposed. …
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Total Time 30 mins
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  • Make a lengthwise slit in each date. Squeeze date open and remove pit. Knead marzipan to soften. Shape level teaspoon marzipan into an oblong ball. Stuff into centre of date. Gently squeeze date shut, leaving some marzipan still exposed. Repeat with remaining dates.
  • Melt chocolate in a small bowl over simmering water. Dip each stuffed date half-way into the melted chocolate. Set on parchment paper-lined baking sheet, stuffed-side up. While chocolate-dipped side is still wet, sprinkle with pinch of chopped pistachios. Repeat with remaining dates.

MARZIPAN-STUFFED DATES | FOODLAND
Gently squeeze date shut, leaving some marzipan still exposed. Repeat with remaining dates. Step 2. Melt chocolate in a small bowl over simmering water. Dip each stuffed date half-way …
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  • Make a lengthwise slit in each date. Squeeze date open and remove pit. Knead marzipan to soften. Shape level teaspoon marzipan into an oblong ball. Stuff into centre of date. Gently squeeze date shut, leaving some marzipan still exposed. Repeat with remaining dates.
  • Melt chocolate in a small bowl over simmering water. Dip each stuffed date half-way into the melted chocolate. Set on parchment paper-lined baking sheet, stuffed-side up. While chocolate-dipped side is still wet, sprinkle with pinch of chopped pistachios. Repeat with remaining dates.

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