Community Pick
Dates Stuffed with Cream Cheese and Pecans
"This is a recipe that my mother makes as a quick appetizer for special occasions. It may seem like an odd combination of flavors at first, but trust me, these can be addictive!"
photo by Derf2440
- Ready In:
- 3mins
- Ingredients:
- 3
- Serves:
-
10
ingredients
- pitted dates, as many as you want
- cream cheese
- pecans, per date
directions
- "Butterfly"the dates, making sure that they are still attached along one side Spread the dates open and fill with a generous amount of cream cheese.
- Place a pecan over the filling.
- Close the date, shaping it back into its original shape.
- Eat and enjoy!
Questions & Replies
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Reviews
-
I really thought the cream cheese could have been jazzed up for sure. Maybe mixed with a little honey and cinnamon, some nutmeg would have been nice too. Just thought it was missing a touch of sweetness and a little spice. -
A very nice addition to fancy up a cookie tin or plate!! I have made these most Holiday seasons but never with the cream cheese, what a great addition!! and they are delicious!! Thanks for the cream cheese idea, will probably never make them any other way now. Dec16/06 Made for an office appie luncheon. placed them on the platter in a wheel and filled in the spokes with pinwheel sammies. Got lots of compliments on the setting on the platter. and how delicious they tasted!! Thanks!! -
These are also part of our holiday traditions! We also roll them in sugar before serving. Thanks! -
I had little time this morning to make my contribution for about 20 monks coming to the Tree Trimming Party tonight in our deanery at Saint John's Abbey so I kept it quite simple. I split the dates and turned them all upside down.on a tray dusted with sugar. Then I filled each with cream cheese and a piece of California walnut. I arranged them on a bright serving dish and covered it with plastic wrap before putting them in the refrigerator until needed early this evening. --Bro. Richard osb. -
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Nice combination of flavors.
see 16 more reviews
RECIPE SUBMITTED BY
Nicole Isabella
United States
I live in CA for now, but am originally from the East Coast. I still mourn the wonderful pizza I used to eat--here, what passes for pizza wouldn't be considered edible back home.
I LOVE to cook when I have the time, especially dishes from the Middle East, North Africa, and Italy (my husband is Moroccan, my father was Italian). I also find culinary history interesting. I enjoy collecting cookbooks and trying out new recipes.
Moroccan cookery is my newest passion and I love reading about the different regional variations on dishes. By the way, to those of you who have gone to "Moroccan" restaurants in the States, please note: falafel and hummous dip are not Moroccan. Any place that advertises them as such is suspect! :)
