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Honey Walnut Stuffed Dates

Elegant Medjool dates stuffed with creamy cheese, topped with toasted walnuts and drizzled with golden honey, perfect for sophisticated entertaining.
Print Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 20 stuffed dates
Course: Appetizer, Snack
Cuisine: Mediterranean, Middle Eastern
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 20 large Medjool dates
  • 8 oz goat cheese or cream cheese softened
  • 1 cup walnuts roughly chopped
  • 0.25 cup honey plus extra for drizzling
  • 2 tbsp fresh parsley finely chopped
  • 0.25 tsp red pepper flakes optional
  • 0.25 tsp sea salt
  • 1 tbsp olive oil

Equipment

  • Baking sheet
  • Mixing Bowl
  • Piping bag or zip-top bag
  • Serving platter

Method
 

  1. Preheat oven to 350°F (175°C). Spread chopped walnuts on baking sheet and toast for 6-8 minutes until fragrant and lightly golden. Let cool completely.
  2. Make a lengthwise slit down one side of each date and carefully remove the pit, keeping the date intact. Gently open each date to create a pocket for filling.
  3. In a small bowl, combine softened cheese with 1 tablespoon honey and a pinch of sea salt. Mix until smooth and creamy.
  4. Transfer cheese mixture to a piping bag or plastic zip-top bag with corner snipped off. Pipe 1-2 teaspoons of filling into each date cavity.
  5. Arrange stuffed dates on serving platter and drizzle generously with remaining honey.
  6. Sprinkle toasted walnuts over each stuffed date, pressing gently to adhere to cheese filling.
  7. Garnish with chopped fresh parsley and red pepper flakes if desired. Finish with final light drizzle of honey and pinch of flaky sea salt.
  8. Serve immediately or refrigerate for up to 2 hours. Allow to come to room temperature for 15-20 minutes before serving for best flavor.

Notes

Use Medjool dates for best results—they're larger and softer than other varieties. Dates can be stuffed up to 24 hours in advance and refrigerated. Add walnuts and honey just before serving for optimal texture. Substitute pecans or pistachios for walnuts if preferred.