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Dates Stuffed with Rose-Almond Paste

Dates Stuffed with Rose-Almond Paste

Prep Time: 30 minutes
Cook Time: 0 minutes
Servings: 8


  • 20 large dates, such as Medjools or Black Sphinx
  • 1 roll (7 oz.) almond paste
  • 1 tsp. rose water
  • 1 to 2 drops red food coloring
  • 20 candied organic rose petals for garnish
  • Finely chopped pistachios for garnish


Slit the dates open lengthwise and remove the pits.

In a food processor, pulse the almond paste with the rose water and food coloring, adding the coloring 1 drop at a time until the paste is a delicate shade of pink.

Transfer the almond paste to a work surface and roll into a 10-inch log. Cut into 20 equal pieces. Roll each piece into an oval shape and slip into a date; slice in half so that the ingredients are visible.

To serve, place each stuffed date on a candied rose petal and sprinkle with chopped pistachios. Makes 20.

Adapted from Williams-Sonoma TASTE Magazine, "Sweet Gems," by Deborah Madison (Holiday 2001).