Tunisian Stuffed Dates with Almond Paste
Plump, sweet dates stuffed with fragrant almond paste and finished with toasted sesame seeds and a honey-orange glaze. This no-bake confection captures the essence of North African pastry-making with minimal effort—perfect for serving with coffee or tea, or giving as a gift.
Steps
Before you start
- Pit the dates by making a small slit along one side and gently pressing out the pit; keep dates whole and intact
- Toast the sesame seeds in a dry skillet over medium heat for 2–3 minutes until fragrant, then cool completely
- Have all ingredients at room temperature for easier mixing
Mix the almond filling
- In a small bowl, combine the room-temperature almond paste with the finely grated orange zest.
- If the almond paste is firm, use a spoon to break it down and fold the zest in until evenly distributed.
- Add the cinnamon if using.
- The mixture should be spreadable but not runny.
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Ready when: Almond paste is evenly colored with orange zest throughout
Tip: If the almond paste is very stiff, warm the bowl gently over warm water for 1–2 minutes to soften it, then blend with the zest.
Stuff the dates
- Spoon or pipe about ½ teaspoon of the almond mixture into the center of each date through the pitted opening.
- Use a spoon or small piping bag to fill each date evenly.
- Do not overstuff or the filling will ooze out when you roll the dates.
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Ready when: All 24 dates are filled with almond paste visible in the opening
Tip: A piping bag with a small round tip makes this faster and neater, but a teaspoon works just as well.
Coat with sesame seeds
- Pour the toasted sesame seeds into a shallow plate or bowl.
- Working with a few dates at a time, brush or lightly roll each filled date in the honey (to help seeds adhere), then press gently into the sesame seeds to coat all sides.
- Work quickly so the honey stays tacky.
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Ready when: Each date is coated with a visible layer of sesame seeds
Tip: Dip your fingers in the honey or use a pastry brush to coat just the exposed parts if you want a lighter sesame crust.
Set on parchment and rest
- Arrange the sesame-coated dates on a parchment-lined baking sheet in a single layer.
- If using pistachios, press one whole or halved pistachio into the top center of each date while the honey is still tacky.
- Set aside at room temperature for 15 minutes to allow the honey to firm up slightly and the seeds to set.
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Ready when: Sesame coating feels firmly set and does not shift when gently touched
Tip: The honey will remain slightly tacky, which helps hold the seeds in place during storage.
Good to know
Tips
- Toast sesame seeds yourself rather than buying pre-toasted; homemade toasted seeds have brighter flavor and better texture when freshly prepared
- Medjool dates are larger and easier to stuff than Deglet Noor, which work but require gentler handling
- For a gift, layer the finished dates in a box with parchment between each layer and tie with twine—they look as elegant as they taste
- If the almond paste is very thick, thin it slightly with a few drops of orange juice or honey to make it easier to pipe into the dates
Make ahead
Stuff and coat the dates up to 2 days ahead; store in an airtight container in a cool, dry place.
Storage & reheating
Room temperature in an airtight container or box lined with parchment: up to 1 week. Refrigerator: up to 2 weeks (they may firm slightly). Freezer: up to 3 months (thaw at room temperature for 30 minutes before serving). No reheating needed.
Substitutions
- almond paste → Tahini or walnut paste. Use the same amount. Tahini will be less sweet; add 1–2 teaspoons honey to the filling if desired. Walnut paste delivers a deeper, earthier flavor.
- sesame seeds → Shredded pistachios, toasted hazelnuts, or coconut flakes. Toast nuts or coconut for 2–3 minutes first. Chop into small pieces for easier coating. Each gives a different texture and flavor.
- orange zest → Lemon zest or a pinch of rose water (¼ teaspoon). Lemon zest is sharper and brighter. Rose water is more perfumed and floral; use sparingly. Both pair beautifully with almonds.
- honey → Dates syrup or melted coconut oil. Dates syrup keeps the filling authentic. Coconut oil is less sticky; add a pinch of salt to balance the sweetness.
