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Cranberry Pecan Cream Cheese Stuffed Dates

Soft, sweet, and indulgently rich, these stuffed dates are an elegant addition to any gathering. A delightful combination of tart cranberries and crunchy pecans with creamy cheese makes every bite a celebration of flavor.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 pieces
Course: Appetizer, Dessert
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

For the filling
  • 4 ounces cream cheese, softened
  • 1/4 cup dried cranberries, chopped
  • 1/4 cup pecans, chopped Freshly toasted for enhanced flavor
  • 1 tablespoon honey Add more for extra sweetness if desired
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt
Main ingredients
  • 12 pieces Medjool dates, pitted Ensure to slice them lengthwise without cutting all the way through

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, combine the softened cream cheese with the chopped cranberries and pecans, followed by the honey, vanilla extract, and a pinch of salt. Stir until well mixed.
  3. Slice each pitted date lengthwise to create a pocket for filling.
  4. Using a spoon or piping bag, fill each date with the cream cheese mixture, allowing it to overflow slightly.
Baking
  1. Place the stuffed dates on the parchment-lined baking sheet and bake for 10-12 minutes, or until heated through.
  2. Remove from the oven and let cool for a few minutes before serving.
Serving
  1. Serve warm on a platter, optionally garnished with fresh herbs or powdered sugar.
  2. Pair with dessert wine or hot herbal tea for a delightful experience.

Notes

For a richer flavor, consider using flavored cream cheese or toasting the pecans. Store in an airtight container in the refrigerator for up to five days, allowing to come to room temperature before serving.