Stuffed Dates
Ingredients
The filling
-
18
pieces
pitted Medjool dates
-
125
g
brie cheese, cut into small pieces
-
1
pinch
chili flakes
The wrapping
-
18
slices
thin slices of prosciutto
-
5
sheets
defrosted phyllo dough
-
½-¾
cup
melted butter
-
honey
for garnish
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Cut each date lengthwise and remove the pit, ensuring not to cut through the whole date.
- Stuff each date with a piece of brie and add a pinch of chili flakes, then close the date.
- Lay a sheet of phyllo dough on a clean surface and brush it with melted butter.
- Cut the phyllo dough into 4 long strips.
- On each strip, lay a slice of prosciutto and place a brie-stuffed date at the end.
- Roll the phyllo over the filling, folding the sides in to seal, and place seam-side down on the baking tray.
- Repeat until all dates are wrapped and spaced apart on the baking sheet.
- Brush the tops of each roll with melted butter.
- Bake for 18-24 minutes or until golden brown and crisp.
- Serve drizzled with honey.
Nutrition Facts (estimated)
Servings
18 pieces
Calories
220
Total fat
9.8g
Total carbohydrates
20.8g
Total protein
13.5g
Sodium
793.4mg
Cholesterol
46.2mg
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