Shavuot is almost here, and you’ve already planned the cheesecake, the blintzes and the quiche… but what about that first bite? You know—the one that says, “Buckle up, this dairy party’s about to get real.”
Let’s skip the usual cheese board routine and go bold with these Kataifi-Wrapped Feta-Stuffed Dates. They’re crispy, salty-sweet little bites of heaven that look fancy, taste amazing, and give you a genius way to use up that leftover kataifi pastry that’s been taking up freezer space since you made Dubai chocolate!
Warm, gooey feta tucked into a sweet Medjool date, wrapped up like a golden haystack of crispy kataifi strands. It’s rich and tangy with a hint of sweet, and it disappears in two bites. (Or one, if you’re hungry!)
Perfect for your dairy table, your snack table, or your “I just need a little something while the cheesecake chills” table.
Feta Stuffed Dates with Crispy Kataifi
18 Medjool dates, pitted
4oz Tnuva sheeps milk feta
1/2 package Kataifi pastry (thawed if frozen)
3oz. Tnuva butter, melted
hot honey, for topping
chopped salted, roasted pistachios, for topping
Method:
Preheat your oven to 400°F. Line a baking sheet with parchment paper and brush with melted butter.
Cut the feta cheese into bite-sized pieces, large enough to fit in between the split dates. Stuff the dates with the feta cheese and set aside.
Cut the kataifi dough in half widthwise and using a small handful of pastry at a time, wrap each stuffed date with the pastry. Transfer to the baking sheet. Brush the tops of the pastry with butter and bake for 15-20 minutes, until the pastry is golden and crispy.
As soon as you remove the pastries from the oven, drizzle with hot honey and sprinkle with crushed pistachios.
NOTES:
These taste amazing warm but hold up at room temp too.
You can also stuff the dates with goat cheese or brie.
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brie stuffed dates
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