Dates Wrapped in Cheese Pastry
Indulge in the perfect harmony of sweet and savory with these Dates Wrapped in Cheese Pastry—a gourmet treat that’s as elegant as it is delicious. Featuring tender, pitted dates stuffed with a creamy blend of cream cheese and sharp cheddar, each piece is lovingly cocooned in buttery, flaky homemade pastry. The result is a bite-sized delight that’s golden, crisp, and bursting with flavor. This recipe uses simple techniques like making your own pastry dough and preparing an irresistible cheesy filling, making it a rewarding experience for any home baker. Perfect as an appetizer, party snack, or sophisticated finger food, these savory-sweet gems are sure to impress your guests. Serve them warm or at room temperature for a crowd-pleasing dish that’s easy to love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 24 pieces Pitted dates
- 120 grams Cream cheese
- 80 grams Shredded sharp cheddar cheese
- 250 grams All-purpose flour
- 170 grams Unsalted butter (cold, cubed)
- 1 teaspoon Salt
- 60 milliliters Cold water
- 1 piece Egg (for egg wash)
- 1 tablespoon Milk (for egg wash)
Instructions
In a large bowl, combine the all-purpose flour and salt. Add the cold, cubed butter, and use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs.
Gradually add the cold water, a tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Meanwhile, prepare the filling: In a small bowl, mix the cream cheese and shredded sharp cheddar cheese until well combined.
Using a paring knife, make a small slit in each pitted date and gently open it up. Stuff about 1 teaspoon of the cheese mixture into each date, pressing it closed with your fingers.
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
On a floured surface, roll out the chilled pastry dough to a thickness of about 3 mm (1/8 inch). Cut the dough into 24 small rectangles, large enough to wrap around each stuffed date.
Place a stuffed date in the center of a dough rectangle and wrap the dough around it, pinching the edges to seal tightly. Repeat with the remaining dates and dough.
Place the wrapped dates seam-side down on the prepared baking sheet.
In a small bowl, whisk the egg and milk together to make the egg wash. Brush the surface of each wrapped date with the egg wash.
Bake the dates in the preheated oven for 18–20 minutes, or until the pastry is golden brown and flaky.
Allow the wrapped dates to cool slightly before serving. Enjoy them warm or at room temperature!
Nutrition Facts
Calories |
3414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.0 g | 273% | |
| Saturated Fat | 130.9 g | 654% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 3357 mg | 146% | |
| Total Carbohydrate | 329.9 g | 120% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 120.1 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 915 mg | 70% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1739 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
