Ingredients
For the Wrapping:
- 1 cup shredded phyllo dough (kataifi), chopped
- 1 tablespoon butter, melted
For the Filling:
- 1/2 cup pistachio cream
- 12 Medjool dates, pitted
- 1 cup dark chocolate chips (or chocolate of choice)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed dates.
- Prepare the Phyllo Dough: Take the shredded phyllo dough and chop it finely if not already done. Toss the shredded dough with melted butter to ensure it crisps evenly when baked.
- Prepare the Dates: Carefully pit the Medjool dates by making a lengthwise slit on each and removing the pit, ensuring not to break the date apart.
- Stuff the Dates: Fill each pitted date with approximately one teaspoon of pistachio cream. Add a few dark chocolate chips inside with the pistachio cream to create a luscious chocolate center.
- Wrap the Dates: Take a small portion of the buttered shredded phyllo dough and wrap it around each stuffed date, pressing gently so the kataifi sticks to the filling and encloses the date.
- Bake the Dates: Place the wrapped dates on a lined baking sheet. Bake in the preheated oven for about 12-15 minutes or until the phyllo dough turns golden brown and crisp.
- Cool and Serve: Remove from the oven and allow to cool slightly so the chocolate inside can set a bit. Serve warm or at room temperature for best flavor and texture.
Notes
- Use fresh Medjool dates for the best flavor and texture.
- For a nut-free version, substitute pistachio cream with almond or cashew cream.
- Ensure the phyllo dough is well buttered to achieve a crispy and golden exterior.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
