Prep 30 mins
Cook 0 mins
This recipe from chef Matthew Pope of Zelda's Sweet Shoppe in Skokie makes a perfect "new fruit" dish for the second night of Rosh Hashanah. Tradition calls for eating seasonal fruits during the Jewish new year. But, as the old commercial said, you don't have to be Jewish to love these. You will have extra hazelnut paste, if you have been able to resist eating it while you stuff the dates.
- 1⁄3 cup hazelnuts, finely chopped
- 1⁄2 cup bittersweet chocolate, finely chopped
- 30 dates, fresh
For the Hazelnut Paste
- 1 3⁄4 cups chopped hazelnuts
- 2 egg whites
- 1 cup confectioners' sugar
- 1 teaspoon hazelnut-flavored liqueur (optional)
- First, make the hazel nut paste by combining the 1 3/4 cup chopped hazelnuts, egg whites, confectioners' sugar and hazelnut liqueur (optional) in a food processor to form a paste (Mixture can be refrigerated, covered, up to 2 weeks).
- Heat oven to 350 degrees. Place hazelnuts on a baking sheet; toast in oven until lightly browned, 3-5 minutes, watching closely so they don't burn. Set aside to cool.
- Meanwhile, slice each date on one side to form a pocket; set aside.
- Mix 1/3 cup hazelnut paste and chocolate in a bowl; spoon the hazelnut/chocolate mixture into each date. Sprinkle chopped hazelnuts over the filling.
- Serve or refrigerate up to 1 week.
I love sweets made with nuts and fruits and these dates and the hazelnut paste that goes in them! I did not have the liqueur, but substituted some orange blossom water, which I think went very well along. In fact, I did not have egg white either, so I just used orange blossom water for the liquid in the paste, and it still was perfect consistency and flavor.