Today’s Recipe: Old-Fashioned Stuffed Dates

Have I got a date for you! Stuff yourselves (puns galore) with these little morsels of delectable pizazz. Great as a dinner-party appetizer.

STUFFED DATES
PREP TIME: 45 MINUTES
COOK TIME: 10 MINUTES
MAKES: 1 LB

¼   cup walnuts
1    lb fresh dates
2    egg whites
1    cup powdered sugar

1. Fill a small saucepan with water and bring to a boil. Fill a small bowl with ice water and set aside.
2. Once the water is boiling, add walnuts and blanch them for about 45 seconds. Immediately drain them in a colander and transfer to bowl of ice water. After walnuts have cooled, drain them and begin peeling off the skins. After all the walnuts are peeled, finely chop them.
3. Preheat oven to 325°F. Cut dates in half lengthwise and remove the pits. Arrange dates on a baking sheet.
4. To prepare the filling, beat the egg whites until stiff peaks form in a stand mixer or medium bowl. Gently fold in the powdered sugar, and then fold in the walnuts.
5. Fill a pasty bag with mixture, and fill each date. Bake at 325ºF for about 10 minutes, or until the egg whites begin to turn light golden brown.

Gather ingredients.

Fill a small saucepan with water and bring to a boil.
Add ¼ cup walnuts and blanch them for about 45 seconds.

Immediately drain them in a colander (or handheld sieve) and transfer to a bowl of ice water.

After walnuts have cooled, drain them and begin peeling off the skins.

After all the walnuts are peeled, finely chop them.

Preheat oven to 325°F. Cut dates in half lengthwise and remove the pits.

Arrange dates on a baking sheet.

To prepare the filling, beat the egg whites of 2 eggs until stiff peaks form in a stand mixer or medium bowl.

Gently fold in 1 cup of powdered sugar.

Then fold in the walnuts.

Fill a pasty bag with mixture, and fill each date.

Bake at 325ºF for about 10 minutes, or until the egg whites begin to turn light golden brown.