Turkish Sweetmeats

February 26, 2017
0 Ratings
Photo by Janet Rörschåch
  • Serves 1-2
Author Notes

Medjool dates stuffed with rose-scented honeyed pistachios and drizzled with white chocolate. Wonderful when you Fika. —Janet Rörschåch

What You'll Need
  • 5 pieces Medjool dates
  • ¼ cups roasted and salted pistachios
  • ¼ teaspoons rose water
  • 1 tablespoon raw honey
  • 6 ounces White Chocolate
  • 5 pieces rose petals, food safe
  • 1 piece parchment paper
  1. Cut slit into dates so you create a pocket. Do not slice date in half. Discard seed and set date aside.
  2. In food processor, chop nuts to fine but not paste. Add rose water and honey and blend into pistachios.
  3. Stuff dates with pistachio mixture and rest on to parchment.
  4. Temper 3 ounces of chocolate and finely chop 3 ounces of white chocolate and set aside. This is your "seeding chocolate. I found Food52's tempering chocolate instructions very helpful.
  5. Once chocolate is tempered, drizzle chocolate over top of dates.
  6. Garnish with rose petal and serve with strong Turkish coffee.
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  • Shelly Mmhmm Johnson
    Shelly Mmhmm Johnson
  • Dale
  • Janet Rörschåch
    Janet Rörschåch

5 Reviews

Shelly M. February 26, 2017
Yummy. Looking forward to trying these out!!
Janet R. February 26, 2017
Thank you so much, Shelly. You don't have to do the white chocolate. They are great without pkaying around with tempering.
Dale February 26, 2017
This looks absolutely divine... Hmmm... I just so happen to have ALL the ingredients on hand (without the rose petals)... Looks like I have something to do on this Sunday!
Janet R. February 26, 2017
Thank you so much for viewing, Dale. Anything for fila, right?
Dale February 26, 2017