Name: Date Pies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 400 grams Puff Pastry; 150 grams Nuts; 150 grams Dates; 2 Eggs (- 1 Full Egg, 1 Yolk.)

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Today, we are making Date pies. When it comes to sweet treats, few combinations can rival the crunchy, rich, and nutty flavors of dates and nuts, all enveloped in a puff pastry.

After searching the internet for similar recipes, I was surprised to discover that there are none for date pies, and I wonder if people even know they exist. This delightful recipe was a regular part of my childhood. It features a subtle sweetness complemented by the caramelized flavor of dates.

The buttery puff pastry adds a unique dimension to the combination of dates and nuts. With only three key ingredients, these date pies are versatile and easy to prepare, making them perfect for both casual family gatherings and elegant dinner parties. Dates are naturally sweet, they have an intense caramel-like flavor, and they are packed with nutrients and fiber. They also provide a natural energy boost without processed sugars. Almonds add a delightful crunch to the soft texture of dates; together, they create a complementary flavor profile.

Ingredients

Puff Pastry, Nuts, Dates, Eggs.

Use Rough puff pastry that is light on the oil. Full puff pastry can also be used for this recipe; it is heavier in butter. You can use whatever nuts you prefer; almonds have more crunch, and cashews have a softer texture. Macadamia nuts and Brazil nuts also work. Pecan nuts and Walnuts will tend to be on the drier side for rough puff pastry; however, they will balance out if you are using full puff pastry.

Instructions

Preheat the oven to 375°F (190°C). Cut the 12 x 12 pastry into four small squares. In a bowl, add the nuts. If using regular puff pastry that is larger, cut each square into a 4 x 4 size. The dates are small, and this is the ideal puff pastry size for each date pie.

Slice the dates vertically without cutting all the way through, and remove the date seeds. Open the surface area to make space to hold the nut.

Place a nut into the date and close the date. Place the date into a small square of the pastry and fold. Repeat this process for all of the dates and puffy pastry squares. Add one whole egg to a bowl, along with one egg white.

Whisk thoroughly, then lightly brush the date pie twice, making sure to cover every side with the egg wash. For an extra golden color, you can add a little bit of sugar to the egg wash and dissolve it. Sprinkle some black sesame seeds on top; you can use regular sesame seeds or poppy seeds to add a pop of color. Bake the pies for 20 to 25 minutes, until the pastry is golden, at 350°F (175°C). After it has baked, let it cool for 5 minutes and serve. Enjoy the Date pies.

How to Store the Date Pies?

After the pie dough has cooled, store it in an airtight container in the fridge for 3 to 5 days. You can freeze the date pies, pre-baked for 3 to 6 months in the freezer.

What to Serve with the Date Pies?

Serve with tea, coffee, or your favorite beverage. This recipe is ideal for a relaxing afternoon at home.

Date Pies

Print Pin Rate

Course: Appetizers

Cuisine: Middle Eastern

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 441kcal

Author: thetastejournal.com

Ingredients

▢ 400 grams Puff Pastry
▢ 150 grams Nuts
▢ 150 grams Dates
▢ 2 Eggs – 1 Full Egg, 1 Yolk.

Instructions

Preparation: Preheat the oven to 375°F (190°C). Cut the pastry into squares (approximately 4 x 4 inches each). Slice the dates vertically without cutting all the way through, remove the seeds, and create space for the nuts.
Fill Dates: Insert a nut into each date and close it.
Assemble Pies: Place each filled date onto a puff pastry square, fold the pastry over, and seal with a fork.
Brush with Egg Wash: Brush the tops with egg wash for a golden finish. Optionally, sprinkle with sesame seeds for color.
Bake: Arrange on a parchment-lined baking sheet and bake for 20-25 minutes until golden. Allow to cool for 5 minutes before serving warm or at room temperature. Enjoy!