stuffed dates
A cookie press works well to squeeze the filling into the dates

Dates stuffed with cream cheese

An easy and tasty tidbit that can be done the day ahead. The hardest part of this recipe is getting the creamed cheese inside the dates, something the original recipe gave no help on whatsoever.

These dates are very rich and two or three are an ample serving. They are delicious with champagne and would go well with a dessert wine.

  • 8 oz pkg cream cheese at room temperature
  • 2 Tbsp honey
  • 1 Tbsp finely-chopped fresh mint

In a small bowl, mix the cream cheese,honey, and mint together until well blended.

The next step will go better if you beat the filling until it is very soft.

  • 8 oz pkg pitted dates

Separate the dates from each other and run a thick chopstick through the hole to make sure it is open.

Put the cream cheese stuffing in a cookie press with a small tip. Insert the tip in one end of the date and squeeze in stuffing until it comes out the other end.

Arrange on a plate and cover tightly with plastic wrap. Refrigerate for 2 hours up to 1 day.

syringe The best way I have found to get the filling into the dates is to use an old-fashioned cookie press. A strong pastry bag will work, if the filling is really soft, but the disposable ones are just not strong enough.

Note: There will be a lot of stuffing left over for more dates. Brought to room temperature, it would also make a good dip for slices of fresh fruit, such as apples, pears, or apricot halves.

Servings: 6-8