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Cheese Stuffed Dates: This recipe features fresh Medjool dates filled with a cashew and whipped brie, then finished with a brûléed sugar crust for a perfect handheld bite. It is an elegant, make-ahead party appetizer that you can quickly finish with a kitchen torch right before serving to a crowd.
Table of Contents
About the Taste
The Medjool dates provide a honeyed, sweet foundation for the whipped brie and cream cheese filling. This center is buttery, savory, and sweet with a touch of tang. A cashew is hiding in the middle to give you that nutty finish. This appetizer bite is great on its own, but the brûlée is the essential final step. Caramelized sugar creates a sweet, crunchy top to each bite. It is perfection.
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Why Use Medjool Dates?
Known as the “King of Dates,” Medjools are fresh fruit rather than dried. They offer a soft, creamy texture and a honeyed sweetness similar to a caramel chew. They are quite a bit larger and more pliable than regular dates so they won’t split when stuffed. Their natural sweetness balances out the salty, tangy cheese in this recipe perfectly.
How to Pick Them
- The Look: Plump with a slight sheen.
- The Feel: Heavy for their size and soft to the touch.
- What to Avoid: Dull skins or white sugary spots. This crystallization means they are old.
Storage
Always keep them in a tightly sealed container to prevent them from drying out. Do not wash them before storing. Only rinse them right before you plan to eat or stuff them. Excess moisture will cause them to spoil quickly.
- Room Temperature: Store in a cool, dry place away from heat and humidity. They will last 1 to 2 months.
- Refrigerator: This is the ideal spot to maintain their moisture. They will keep for up to 6 months.
- Freezer: If you buy in bulk, freeze them. They actually freeze very well and will last up to a year. Their high sugar content prevents them from freezing solid.
How to Pit a Medjool Date
First, give the dates a quick rinse and pat the outside completely dry with a paper towel. Slice lengthwise with a paring knife, stopping halfway through to pull the pit out. This creates a “hinge” that holds the cheese and prevents leaking when you torch the sugar.
Brûlée Tips and Tricks
- Chill First: Once the dates are filled, refrigerate them for at least 30 minutes. The cheese must be cold and firm before it meets the heat.
- The Dip Method: Press the exposed cheese side directly into a shallow bowl of granulated sugar. This creates an even layer that melts into a solid crust instead of patchy spots.
- The Torch: Use a kitchen torch on medium. Hold the flame two inches away and move it continuously in small circles.
- The Set: Let the dates sit for 60 seconds after torching. The sugar needs this time to harden.
Ingredient Swaps
- Cashews: Roasted pecans or walnuts work perfectly here for that center crunch. You can also just skip the nuts if you’d prefer.
- Cream cheese: Mascarpone is a beautiful swap if you want an even richer, silkier filling without the slight tang.
- Brie: Camembert will give you a very similar velvety texture, but expect a slightly different flavor.
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Similar Recipes
- Bacon Whipped Brie Bites: Packing Medjools with a buttery cheese and crispy bacon filling creates a sweet and salty contrast. Toasted almonds and fresh chives finish the bite.
- Upside-Down Balsamic Tarts: Flaky puff pastry squares that caramelize the fruit and melty cheese right on a hot griddle. A hot honey glaze brings it all together.
- Gruyère Fruit Crostini: Served over a crispy, olive oil-toasted baguette, this appetizer features warm baked fruit loaded with a nutty cheese for a serious crunch.
The Perfect Pairings
Grapefruit Elderflower Sour: Empress Gin, St. Germain, and a homemade grapefruit syrup create the perfect balance of floral and sour notes for your cocktail hour. It is finished with a frothy top.
Kabob Plate: These juicy ground beef and lamb kabobs are baked right on a sheet pan so you do not even need skewers. Served with a crunchy tomato cucumber salad and creamy labneh tahini sauce.
Cucumber Fennel Salad: A light, crisp salad for your fresh side. Thinly sliced fennel, green apples, and cucumbers are tossed in a vibrant honey dijon vinaigrette.
Pistachio Crème Brûlée: Keep the brûlée theme going with this rich, nutty, labneh-based dessert. It is incredibly creamy and you do not even need a kitchen torch to get that signature shattered sugar crust.
Cheese Stuffed Dates FAQ
You can assemble and fill the dates up to a day in advance and keep them tightly covered in the fridge. However, you must wait to torch the sugar until right before serving. If they sit in the fridge after being brûléed, the moisture from the cheese will dissolve the caramelized crust and ruin the crunch.
Yes, a handheld kitchen torch is absolutely required for this technique. If you try to melt the sugar using an oven broiler, the ambient heat will completely melt the whipped brie and cream cheese before the top ever gets crispy.
For this specific brûlée recipe, the filling needs to stay cold. The contrast between the chilled, creamy center and the freshly torched, warm sugar is what makes the bite so perfect. If the cheese gets too warm, it becomes runny and difficult to eat.
If your fruit is too firm to slice easily, they are likely dried out and past their prime. You can soak them in warm water for ten minutes to soften the skins, but for the best texture, always start with fresh, plump fruit from the refrigerated produce section.
Chef Nadia’s Tips
- Keep Edges Clean: When piping the cheese, wipe away any excess from the edges of the date. If sugar sticks to the exposed fruit skin, the kitchen torch will scorch the date before the sugar melts.
- Wait to Torch: You can assemble and chill the stuffed dates hours in advance, but do not torch the sugar until you are ready to serve. Fridge moisture will dissolve the caramelized crust.
- Avoid the Oven: Do not attempt to brûlée these under an oven broiler. The heat will completely melt the brie and ruin the texture of the date before the sugar ever caramelizes.
Equipment
- Piping bag or spatula
- kitchen torch
Ingredients
- 6-7 oz brie, rind removed, room temperature
- 2 oz cream cheese, room temperature
- 1 lb whole dates
- 16 cashews, or however many dates your have
- 4 tbsp cane sugar, for topping
Instructions
- Prepare the Filling: Place the brie and cream cheese in a food processor. Process until the mixture is completely smooth. Transfer the mixture to a piping bag.6-7 oz brie, 2 oz cream cheese
- Stuff the Dates: Wash and dry the dates well. Slice a slit lengthwise into the center of each date and remove the pit. Insert one cashew piece into the cavity of each date. Pipe the cheese mixture into the dates until full, smoothing the top with a knife or small spatula.1 lb whole dates
- Set the Cheese: Place the stuffed dates on a tray. Refrigerate uncovered for 30 minutes to allow the filling to firm.16 cashews
- Brûlée the Topping: Place the cane sugar in a small bowl. Press the cheese-side of each date into the sugar to coat. Use a kitchen torch to melt and caramelize the sugar until golden brown and bubbling. Serve immediately.4 tbsp cane sugar
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for sharing this recipe.
Delightful, elegant finger food that displays impressively.
Thank you Sherry! 🤗