Cheese Stuffed Dates | Brûlée Edition
Serves 16
20 mins prep
5 mins cook
30 mins Chill
55 mins total
Fresh Medjool dates stuffed with a cashew and whipped brie, finished with a crispy torched sugar crust.
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 brie
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.
lb whole dates
Set the Cheese: Place the stuffed dates on a tray. Refrigerate uncovered for 30 minutes to allow the filling to firm.
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.
tbsp cane sugar
