Pistachio Stuffed Dates (Dubai Style)

Instructions

1. 1

   Select quality dates: Choose Medjool dates that are large, plump, and slightly soft when gently squeezed. Avoid dates that are overly dry or have crystallized sugar on the surface. Fresh, high-quality dates make all the difference in this simple recipe.

2. 2

   Prepare your workspace: Line a serving plate or tray with parchment paper. Have all your ingredients measured and ready. If your pistachio spread is very thick, let it sit at room temperature for 10 minutes to soften slightly for easier piping.

3. 3

   Prepare the piping bag: Spoon the Pistasho pistachio spread into a small piping bag or a zip-lock bag. If using a zip-lock bag, push all the spread to one corner and twist the top to secure. Cut a small hole (about 5mm) in the corner. Alternatively, use a small spoon for filling.

4. 4

   Open the dates carefully: Hold a date gently between your thumb and forefinger. Using a sharp paring knife, make a lengthwise slit along one side of the date, cutting about three-quarters through. Be careful not to cut all the way through - the date should open like a book while remaining connected on one side.

5. 5

   Remove the pit: Locate the pit inside the date and carefully pull it out. Use the tip of your knife to help loosen it if needed. Check that no pit fragments remain inside. Gently open the date to create a small cavity for the filling.

6. 6

   Pipe the filling: Hold the prepared piping bag at a 45-degree angle. Starting at one end of the date cavity, pipe approximately 1 teaspoon of Pistasho pistachio spread in a smooth line, filling the cavity. The filling should be slightly mounded above the opening for an attractive presentation.

7. 7

   Add the crushed pistachios: While the pistachio spread is still soft, gently press crushed pistachios onto the exposed filling. Use your fingertip to press them lightly so they adhere. Aim for even coverage - about ½ teaspoon per date.

8. 8

   Season with salt: Take a tiny pinch of flaky sea salt (just 3-4 flakes per date) and place them on top of the crushed pistachios. The salt crystals should be visible and add a beautiful finishing touch while enhancing the sweetness of the dates.

9. 9

   Optional honey drizzle: If using, dip a fork into the date syrup or honey and wave it over the stuffed dates to create thin, delicate drizzle lines. This adds extra sweetness and a glossy appearance.

10. 10

    Apply gold leaf (for special occasions): If using edible gold leaf, use a dry, clean brush or tweezers to carefully lift small pieces of gold leaf. Gently press them onto the top of each date. Gold leaf is very delicate and will stick to anything moist.

11. 11

    Chill before serving: Place the stuffed dates in the refrigerator for 10-15 minutes. This allows the pistachio spread to firm up slightly, making them easier to handle and giving a better texture contrast.

12. 12

    Presentation: Arrange the stuffed dates on a beautiful serving platter. These dates are perfect for Ramadan iftar, Eid celebrations, or as an elegant dessert. Serve at room temperature for the best flavor.