Cranberry Pecan Cream Cheese Stuffed Dates
Cranberry Pecan Cream Cheese Stuffed Dates are a delightful treat that’s easy to make and irresistibly delicious. Combining the natural sweetness of dates with the creamy texture of cream cheese and the crunch of pecans, these stuffed dates are perfect for any occasion. Whether you’re hosting a party, looking for a quick snack, or need something sweet for a special gathering, these treats will surely impress your guests and delight your taste buds.
What You’ll Need for Cranberry Pecan Cream Cheese Stuffed Dates
To whip up these mouthwatering bites, gather the following ingredients:
- 12 Medjool dates, pitted
- 4 ounces cream cheese, softened
- 1/4 cup dried cranberries, chopped
- 1/4 cup pecans, chopped
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- Pinch of salt
How to Make Cranberry Pecan Cream Cheese Stuffed Dates
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Preheat the Oven: Begin by preheating your oven to 350°F (175°C). While it’s heating, line a baking sheet with parchment paper to keep the dates from sticking.
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Prepare the Filling: In a medium bowl, combine the softened cream cheese, chopped cranberries, chopped pecans, honey, vanilla extract, and a pinch of salt. Mix everything together until the mixture is smooth and well combined.
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Slice the Dates: Carefully slice each pitted date lengthwise to create a small pocket. Be sure not to cut all the way through; you want the dates to be intact to hold the filling.
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Fill the Dates: Using a small spoon or a piping bag, generously fill each date with the creamy mixture until they are nicely stuffed.
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Arrange on Baking Sheet: Place the filled dates on the lined baking sheet, making sure they are spaced out a bit.
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Bake: Bake the dates in the preheated oven for 10-12 minutes. You’re looking for them to be warmed through with the cream cheese just starting to soften.
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Cool and Serve: Let the stuffed dates cool for a few minutes before serving. You can enjoy them warm or allow them to reach room temperature.
How to Serve Cranberry Pecan Cream Cheese Stuffed Dates
These stuffed dates make for a beautiful presentation on any platter. Consider serving them on a decorative plate or wooden board. You can garnish with extra pecans or a drizzle of honey over the top for that extra touch. They pair wonderfully with a cheese board, creating a delightful blend of flavors and textures.
Expert Tips for Cranberry Pecan Cream Cheese Stuffed Dates
- Experiment with Nuts: While pecans are delicious, you can also use walnuts or almonds for a different crunch.
- Add Spices: For a hint of warmth, consider adding cinnamon or nutmeg to the cream cheese filling.
- Make Ahead: You can prepare the filling ahead of time and stuff the dates just before baking for a quick last-minute appetizer.
Cranberry Pecan Cream Cheese Stuffed Dates: Frequently Asked Questions
Can I use fresh dates instead of Medjool dates?
Yes, you can use fresh dates, but Medjool dates tend to be sweeter and softer, making them easier to stuff.
How should I store leftover stuffed dates?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. They can be enjoyed cold or warmed up in the oven.
Can I freeze these stuffed dates?
Yes! You can freeze the stuffed dates before baking. Just thaw them in the fridge overnight and bake as directed when you’re ready to enjoy.
Try making these Cranberry Pecan Cream Cheese Stuffed Dates for your next gathering or snack time. They are not only simple to make but also a delightful, sweet treat that everyone will love!
Cranberry Pecan Cream Cheese Stuffed Dates
Ingredients
For the filling
- 4 ounces cream cheese, softened
- 1/4 cup dried cranberries, chopped
- 1/4 cup pecans, chopped
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- 1 pinch salt
For the dates
- 12 Medjool dates, pitted Can substitute with fresh dates if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine softened cream cheese, chopped cranberries, chopped pecans, honey, vanilla extract, and a pinch of salt. Mix until smooth.
- Carefully slice each pitted date lengthwise to create a pocket without cutting through completely.
- Fill each date generously with the cream cheese mixture using a small spoon or piping bag.
- Arrange the filled dates on the lined baking sheet, spacing them out.
- Bake in the preheated oven for 10-12 minutes until warmed through and the cream cheese starts to soften.
- Let cool for a few minutes before serving.
